The base is the most important thing.
Preheat the oven to 230C. "00" type flour (very important) measure 440gms of flour. Add two teaspoons of Lowan dry yeast, a teaspoon of salt, a tablespoon of olive oil and 310ml warm water. Mix in a bowl using a wooden spoon. Once mixed, tip the dough onto the bench and knead until smooth!
Place the dough into a bowl lightly covered in olive oil and cover with clear film. Place into a warm place and let it rest for 30 mins whilst it doubles in size. If the added water is too hot or too cold the dough will not rise.
Once risen, punch the dough, knead it again for two mins and cut it into four equal portions. Roll each portion into a ball and press the base out with your fingers. Flip the dough several times and keep pressing until your base is thinly stretched, the right size and full of 'finger marks' to hold the sauce!
The tomato base is a 50/50 mix of 'Pomodoro Passato' (puree) and Leggo's tomato paste. Spread evenly leaving a 10mm edge.
The pizza mix cheese goes on next. Cheese placed below your ingredients will melt. Cheese on top of your ingredients will harden.
Add your favourite toppings, lightly pour a good coating of olive oil, add a pinch of salt and cook for about 10 mins or until the edges start to brown.
Easy! Delicious!