Ingredients

• 650g/1lb 5oz 00 flour (or strong white flour)
• 7g sachet easy-blend yeast
• 2 tsp salt
• 25ml/1fl oz olive oil
• 50ml/2fl oz warm milk
• 325ml/11fl oz warm water

Directions

• Make the dough: mix the flour
• yeast and salt together in a large mixing bowl and stir in the olive oil and milk. Gradually add the water
• mixing well to form a soft dough.
• Turn the dough out on to a floured work surface and knead for about five minutes
• until smooth and elastic. Transfer to a clean bowl
• cover with a damp tea towel and leave to rise for about 1½ hours
• until doubled in size.
• When the dough has risen
• knock it back
• then knead again until smooth
• roll into a ball and set aside for 30 minutes to 1 hour until risen again.
• Preheat the oven to its highest setting.
• Divide the dough into six balls and roll each out onto a lightly floured work surface until 20cm/8in in diameter. (You can also make one big pizza.)
• Spread a little passata (or homemade tomato sauce) over each pizza base and top with your favourite toppings.
• Bake the pizzas in the oven for 10-12 minutes until the bases are crisp and golden-brown around the edges and any cheese on the topping has melted.