300g strong plain flour
250ml tepid water
½ tbsp olive oil
1 tsp fast action dried yeast
Add yeast to water, stir and leave to stand for a few minutes until frothy. Tip flour into food processor, add oil then turn on processor and add yeast water. Process until the dough is smooth. Transfer to a lightly oiled bowl and cover with cling film. Leave in a warm place until it has doubled in volume. Preheat oven to 220ºC. Roll out the dough on a lightly floured surface into a thin circular shape. Place on a baking sheet. Add sauce and toppings. Bake in the oven for 8 – 10 minutes, until the base is golden brown.
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