| 500g - Flour | |
| 10g Salt (1Tsp) | |
| 10g Fresh Yeast (1 Packet Dried ~7g) | |
| 325ml (65%) // 350ml (70%) Lukewarm Water | |
| ** Toppings ** | |
| 150g Passata or Chopped Tin Tomatoes | |
| Olive Oil | |
| Parmesan Cheese | |
| Mozzarella | |
| Basil | |
| Ruccola | |
| Prosciutto | |
| Juice of Half a lemon |
| 1. | Dissolve the yeast in the lukewarm water. Combine flour and salt in a large bowl. |
| 2. | Gradually add the yeast mixture, mixing well until you obtain a dough. Place dough on a lightly floured work surface and knead for about 10 minutes or until internal temp reaches 23-26°C.. Cover with a cloth or cling film and leave to rest in a warm place for at least 30 minutes until the dough has doubled in size. |
| 3. | Take the dough, then divide into two-four pieces, roll into balls and cover each with a cloth and leave to rest in a warm place for a further 30 minutes. |