1kg of strong white bread flour
1 teaspoon of sea salt
2 x 7g packets of dried yeast
1 tablespoon of golden caster sugar
4 tablespoons of extra virgin olive oil
625ml of tepid water (tepid = 2 parts cold to one part boiling)
1 handful of cornmeal
Makes 6-8 Pizza bases
Sieve the flour and salt into a large bowl or onto a clean work surface and make a well in the middle of it.
Mix the yeast, sugar and olive oil into the water and leave for a few minutes, then pour into the well. Using a fork (or your hands) start to stir the liquid in the well while bringing in the flour until the dough starts to come together. Then work the rest of the flour in with your clean, flour-dusted hands. Knead the dough for about 5 minutes until you have a smooth, springy dough.
Place the ball of dough in a large flour-dusted bowl and flour the top of it. Cover the bowl with a damp cloth and place in a warm room for about an hour or until the dough has doubled in size.
Now place the dough on a flour-dusted surface and knead it around for a 2-3 minutes to push the air out. As you are doing this, work the dough into a giant sausage shape. Divide the dough into six or eight pieces (eight if you like a thin and crispy base) and put them to one side.
Take one of the portions and make it into a ball, then stretch that into a roundish shape about 3-4 inches across and place on a floured surface and grab your rolling pin. Rolling away from you and turning the pizza regularly, roll the pizza base out until it is thin (about an eighth of an inch or less) then flour the pizza base and place on a baking tray lined with cling film – if you don’t have a suitably-sized baking tray, you can substitute with a chopping board or any flat surface that will fit in your freezer.
Fold the cling-film back over the top of the pizza base ready for the next one to be placed on top and repeat until all the portions have been rolled out.
At this point, you can dress one of the pizza bases (simply using passata and cheese) on a baking tray or preferably a pizza stone, either way you will need to sprinkle some cornmeal on before placing the pizza on it to prevent it from sticking.
Then place in a hot oven (approx 220 degrees C) for about 8-10 minutes and enjoy.
You can wrap the cling-filmed pile of bases in tinfoil and put them flat in your freezer to be used later. The bases, once dressed, will cook from frozen in 8-10 mins as well – perfect for a quick dinner when coming home late from work.