Makes 1 large or 2 small bases
225g/8oz/2¼ cups strong plain (bread) flour plus extra to dust
½ tsp fine sea salt
½ tsp easy-blend dried yeast
1 tbsp olive oil plus extra to oil
1 Sift the flour and salt into a bowl and stir in the dried yeast. Make a well in the centre and gradually work in 150ml/¼ pint/scant ⅔ cup warm water and the oil to form a dough.
2 Turn the dough out on to a clean lightly floured surface and knead well for 8–10 minutes until smooth and elastic. (Alternatively, knead in a large food mixer fitted with a dough hook.)
3 Place in an oiled bowl and turn the dough to coat it with oil. Cover the bowl with clingfilm (plastic wrap) and leave to rise in a warm place for 1 hour or until doubled in size.
4 Knock back the dough and shape into 1 large or 2 small circles.