Sift 2 Cups of plain flour into a bowl. Using the same cup, add some quite warm water (not quite 'hot' and not quite warm but somewhere in between - use the calibrated thermal sensors in your primary digit) then stir in 1 teaspoon of sugar, 1 teaspoon of salt, 2 tablespoons of olive oil and 2 teaspoons of yeast. Once it's well incorporated and has had 10 minutes to get over the shock/start to enjoy itself, add this to the flour. Stir it with a metal spoon and when it starts to get organised and form a ball, dive in and mosh it about. Put it on the work surface and kneed it well.
We all kneed a bit of love and dough loves to be kneeded too.
When it's nice and elastic, smooth and - well, I'm not quite sure I should say this on my blog, but... when it feels like a lady's breast it's ready! (I was at sea for a month a while back and when we made bread an Aussie bloke onboard told me that a nice ball of dough feels like a breast - I never forgot that! And I always enjoy making bread).
Leave the breast, er dough in a bowl for half an hour or until it's pretty much doubled in size. Gently pop it on a floured surface and roll it out with a handy wine bottle or even a rolling pin if you have such a machine. Turn it onto an oiled baking tray then go to work with your sauce and toppings.
For my sauce I usually reduce some good quality tinned tomatoes in a saucepan until thick and concentrated, add a bit of pesto, garlic, Worcester sauce then spread over the pizza base. The rest is up to you. I usually add olives, capers, anchovies and prawns, capsicum, mushrooms, red onion, basil and oregano. Grate a little cheddar (for the bite) and mozzarella (compulsory ingredient) ontop. Bake at 200'C for 20 minutes or until it looks cooked then - well you know the rest of the procceedure.
Smile while you eat it with your favourite friend.
