Recipe 4 pizza bases: 500 mg Tipo 00 flour, pinch of salt, 1 x 7gr dried yeast sachet, 325 ml luke warm water. Sieve flour and salt into a mixing bowl and make a well in the middle. In a jug add yeast to the water and leave for a few minutes. Pour water into the well and gradually mix together. Dough will start to come together and knead for up to 10mins until dough is springy. Place back into the bowl and leave for an hour with a damp cloth over the top.
After an hour remove the dough and split into 4 equal balls. Roll out on a well floured surface. In picture we used Passata for the tomato base and topped with fresh tomato, mozzarella and basil with Hill & Vale all Italian seasoning for a tasty finish.