- STEP 1
Add the yeast, strong white bread flour, olive oil, salt and tepid water for the dough into your bread machine in the order shown, and choose the dough setting
- STEP 2
Alternatively mix the flour and salt in a large bowl, while mixing the yeast, sugar and oil in a separate bowl or jug, and gradually whisk in the water to the latter. Pour the yeast mixture into the bowl containing the flour and mix to form a dough - this is easiest to do with your hands. Tip out onto a floured board and knead thoroughly for ten minutes until soft, smooth and elastic
- STEP 3
When the dough is made, pop it into a large Zipper Bag, or wrap loosely in Cling Film and leave in a warm place to prove and rise for 30-45 minutes (or keep in the fridge until later if required)
- STEP 4
Preheat the grill to medium hot. Divide the dough into 8-10 even sized pieces, roll into balls and keep covered with the film or bag
- STEP 5
Dust a large board and rolling pin with flour and roll out each piece of dough into a disc about 10-12cm across, keeping all the dough pieces covered while you work on the others
- STEP 6
Line the grill tray with a large piece of Non-Stick foil – remember to always use the dull side - and place two to three pieces of dough onto the foil. Grill until only just starting to brown very slightly, then carefully turn over with a clean cloth and lightly cook the other side (take care as steam may escape). Set aside and repeat with the other bases
- STEP 7
Arrange the toppings onto the pizzas and return to the grill for a minute or two until toasted round the edges and the toppings are warmed/melted/golden/bubbling
- STEP 8
Serve with a scoop of vanilla ice cream for an extra treat if desired
