1 tbsp olive oil
2 tbsp sugar
1 tsp salt
2 3/4 cups of '00' flour or pasta flour
1 tsp of instant yeast out of a packet
Meanwhile, we made a rich tomato sauce using a recipe we found online, with garlic, oregano and a few other herbs to help it on its way. (Give it a go - it really was great.)
To make the pizzas. Flour a work surface and your hands, split the dough into two, and prepare for the fun bit. We aren't trying to preach the best way to get your dough as thin as possible, as frankly we havent a clue yet. All sorts of methods were attempted, but we found holding it in the air and allowing it to stretch a bit worked well.
So that the base remained crispy, we put them into a hot oven for 4 minutes before we added the sauce and toppings. That way the tomato sauce doesn't make the dough soggy.
We topped one of the pizzas with anchovies olives and capers and the other with chorizo, artichoke, jalepenos and some rosemary.
Cook with oven at max for 9 minutes, but keep a close eye as everyone's ovens are different.
Chilli Oil, from the chilli oil company really made these pizzas extra special (thanks so much for sending some over for us to sample). Each oil is flavoured with a different type of chilli, and you can really tell the difference between them, our favourite was the habenero oil, which was great with our meaty pizza.