METHOD

In a mixer, combine all ingredients for the pizza base. Leave out a small amount of the water in case the dough becomes too wet.

Mix until a loose dough forms. If a dough doesn’t form, add the rest of the water. If the dough
is too wet or sticks to the sides add a pinch of flour.

Continue to mix for a further 5 minutes on a medium speed to knead the dough.

Once kneaded, remove from the bowl and split into 3 even balls. Cover with a damp towel and allow to rise for 45 minutes to 1 hour.

To make the sauce, sauté off the onions and garlic, then add the tinned tomatoes and herbs. Simmer to reduce the sauce by 1/3 or until thick enough to spread on the base of the pizzas. Set aside your sauce.

To stretch the dough, pick up the risen dough and gently shape it into a circle. Do not over- work or fold the dough. Drape the dough over both of your knuckles and rotate it around, allowing gravity to stretch it into a circle. If the dough starts to resist stretching, put it down and allow it to rest for a few minutes then repeat.

Place the stretched dough onto a pre-heated pizza stone or oven tray and spread your pizza sauce evenly on to the three bases. Add your toppings and cook at 210° fan bake for 5-7 minutes until golden brown.

Finally, garnish with a fried egg, rocket and hollandaise.