• 200g White bread flour
• 175g Plain flour
• 225ml warm water
• 1½ tbsp extra virgin olive oil
• 2 tsp dried yeast
• 1 tsp granulated sugar
• 1 tsp salt

Recipe

1. Preheat oven to 230ºC (450ºF)
2. Combine the flours in a bowl
3. In another bowl, mix 225g of flour with the sugar, yeast and salt and put to one side
4. Combine the oil and water
5. Slowly stir the water and oil into the flour mixture until well combined and mix in the remaining flour using the paddle attachment
6. Knead for 10 minutes until dough becomes smooth and elastic
7. Place dough in a lightly oiled bowl and cover with a paper towel for 10 minutes
8. When rested knock dough back and using a sharp knife cut into four equal pieces
9. Shape each into a bowl and flatten down to form a circle and lightly flour
10. Roll each piece out so that it is approximately 15cm in diameter and 3mm thick
11. Add flour when required to prevent sticking
12. Add desired topping (filling)
13. Place into oven for 15 - 20 minutes or until the topping (filling) is hot