Makes 8 small pizzas or 16 mini pizzas
Pizza Dough Ingredients250g strong white bread flour
250g plain white flour
5g fast action dried yeast
325ml warm water
1 tablespoon olive oil
1 handful of course flour (rye, polenta or semolina for dusting.)
Pizza Sauce ingredients
2 garlic cloves
Salt and pepper
Mozzarella and a handful of seasonal vegetables and herbs. Have fun experimenting with as many combinations as you can.
In a bowl mix the flour, yeast and salt. Gradually add the water to form a sticky dough. You may not need all the water.
Mix in the oil. Turn out onto a clean work surface dusted with some flour and knead until smooth and silky.
Shape into a round and place in a clean bowl, covered with some oiled cling-film. Leave to rise in a warm place until doubled in size.
To make the sauce crush and chop the garlic finely, add to the passata and season with salt and pepper to taste.
Preheat the oven as high as it will go.
Take a lime size piece of dough and roll it to a 5mm thick round. Dust a baking sheet with course flour. Lay the dough on it and add your topping.
Bake in the oven until any cheese is bubbling and the base has taken on some colour. This should take 7-9 minutes. Scatter over any leaves or raw topping.