Perfect pizza

 serves 2

base

250-350ml  lukewarm water

1 packet of fast-acting yeast

500g strong white flour, plus extra for dusting

Dusting of semolina flour

1 tsp salt

½ tsp ground black pepper

1 tbsp clear honey

2 tbsp  olive oil

topping ideas

1 tin of good tinned tomatoes +

Anchovy, capers and mozzarella,Parmesan

Red onion, tuna and mozzarella, Parmesan

Vine-ripened tomatoes, mozzarella and basil leaves(added at the end) 

Mozzarella, Parmesan, jamon Serrano and rocket (added at the end)

Mascarpone, good quality fuet

 

1.Mix half the water with the yeast and honey.

2.In a large bowl mix the salt, flour and black pepper.

3.Make a well in the centre and pour in the yeast mixture. Mix with the fingers of one hand adding extra water to reach the right consistency.

4.Dust a clean surface with extra flour and kneed for about 5 minutes.

5.Form into a sphere and deeply score the surface. Place in the bowl and cover with clingfilm. Leave to prove for 40 minutes in a warm place.

6.Preheat the oven to 220ºc.

7.Knock back and roll out.

8.Place on a semolina-floured baking tray. For all topping combinations, (except ones with mascarpone) cover the pizza base with mashed up tinned tomatoes before adding your toppings.

9.Bake for 8-10 minutes. Transfer to a wooden board and divide up.