Ingredients

2 pounds, 3 ounces (1 kilogram) strong bread flour
1 ounce (30 grams) sugar
1 ounce (30 grams) salt
1 ounce dried yeast
1 pint (565 milliliters) tepid water
2 tablespoons olive oil
Toppings, recipes follow

Directions

Put the flour onto a work surface or
use a bowl, if you are short of space. Using your fingers, make a big well in the middle
of the flour. Add the sugar, salt and yeast then pour in the tepid water and olive oil.
Using a fork, make circular movements from the center moving outwards, slowly bringing in
more of the flour until all the yeast mixture is soaked up. This should be starting to

look like dough now so you can start to work and knead it until it is smooth. This should
take around 4 minutes. Roll out to a sausage shape and divide into 8 or 10 balls,
depending on how large you want the pizzas to be.

Flour the surface and roll each pizza out to about the thickness of 3 beer coasters (1/3
of an inch). They don't have to be perfectly round, they should look home-made. Place each
pizza on a lightly oiled and floured piece of tin foil. Flour the top of the pizza,
placing another on top of it. Flour that and repeat this until all the pizzas are stacked
together. These can be frozen for a couple of months, placed in the fridge for 10 hours,
or cooked straight away. Lightly top with your chosen topping (the simpler the better) and
bake directly on the oven bars for 10 minutes at your oven's highest
temperature.

Ingredients

Toppings:

Tomato:
8 plum tomatoes
Sprinkle dried oregano

Drizzle olive oil

Directions

For enough to cover eight bases, chop and
de-seed plum tomatoes, dry with kitchen paper, sprinkle with a little dried oregano and a
drizzle of olive oil.

Ingredients

Various topping ingredients:
Sliced mozzarella
Rocket (Arugula)
Parmesan
Olives
Sun-dried tomatoes
Artichoke hearts
Prosciutto
Panchetta
Any interesting cheeses - use your imagination