Pizza Base

Pre-heat the oven to gas mark 7/220C

Measure tepid water in a jug, and add the fresh/dried yeast, stir briskly with a fork to fully disolve.

Mix the flour and salt in a mixing bowl, rub in margerine/butter.

Add the yeast liquid and mix to a soft elastic dough, add more tepid water if necassary.

Kneed thoroughly for 5 minutes until smooth and warm. This is a double batch and half can be frozen at this stage for use later, or leave in a bowl until you are ready to use later.

Cover dough with oiled polythene and put to rise somewhere warm, but NOT hot, until dough has doubled in size. E.g. airing cupboard.

Get the dough out and roll out into a large circle and place on a well greased baking tray.

Spread the drained and chopped tomatoes over the dough, add seasoning and herbs.

Cover with cheese, grated, sliced or diced. Then cover with your choice of toppings

Bake for aproximatly 30 minuits, until the base has cooked.