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For Rapid pizza base you will need...

600g strong bread flour (white)
1 sachet easy blend yeast (7g)
2 tsp salt
1tsp caster sugar
2 tbsp olive oil
Extra flour for dusting

Makes 2 - 3 large pizzas (enough for 4)

Here's how...

Despite being pretty close to addicted to cooking, I often pale at the thought of cooking something yeast-based on a week night, especially after a day at work when all I want is something really quick and easy to eat, hence my experiment with this pizza base - I promise you it will take you minutes to whip it up, then just leave it whilst you chop your toppings, roll it mega thin, get the oven as hot as you can and you'll get a fantastic crispy based wonder of a pizza worthy of weekday or weekend.

If making the pizza straight away, heat the oven to 230°C.

Put the flour into a large mixing bowl, stir in the yeast and salt.
Measure out 400ml lukewarm water (use 100ml hot from the kettle and 300ml from the cold tap, stiring with a spoon and then testing with your finger - the water should be warm but not scalding - tip some out and add more hot/cold if not warm/cold enough). Stir the sugar into the water to dissolve.
Make a well in the flour, stir in two thirds of the water with a wooden spoon. Add more of the water and the olive oil, continually stiring - the dough should be slightly sticky and very maliable, but not gluey and watery. Turn out onto a floured surface, knead roughly for a minute or two before shaping into a ball and popping back into the mixing bowl. Put to one side, preferably near the pre-heating oven (if cooking straight away).

Meanwhile chop your toppings, then using a rolling pin, roll your dough out on a floured surface until 5mm thick. Carefully lift up and place on an oven tray, cover with toppings, and then cook in the pre-heated oven for 10-12 minutes, until golden brown at the edges.

Toppings we love include:
*Sliced tomatoes, pesto and goats' cheese
*Tomato sauce (home made, or use passata mized with a little tomato puree), topped with some baby spinach leaves and a fresh egg broken into the centre for an easy fiorentina
*Top with ripped parma ham, blobs of ricotta, slices of red onion and then embelished with shavings of parmesan and a handful of rocket, as in the picture
You can make the dough in advance - simply leave to rise overnight in the fridge, or for an hour before cooking - just "knock back" before rolling out.

Alternately roll the dough into circles and freeze inbetween layers of clingfilm, cook from frozen - just add toppings when you need.

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