We used Hugh Fearnley-Whittingstall's dough recipe. It is super easy and really yummy!
250g strong white bread flour250g plain white flour
5g powdered dried yeast
325ml warm water
About 1 tbsp olive oil
1 handful coarse flour (rye, semolina or polenta), for dusting
In a bowl, mix the flours, yeast, salt and water to form a sticky dough. Mix in the oil, then turn out on to a clean work surface and knead until smooth and silky. (Alternatively, if you have a mixer with a dough hook, mix the flours, yeast, salt and water on a low speed, add the oil and knead for 10 minutes). Shape into a round, and leave to rise in a clean bowl, covered with a plastic bag, until doubled in size.
Preheat the oven ( as high as it will go. Take a lime-sized piece of dough and roll it into a 5mm thick round. Dust a rimless baking sheet with coarse flour, lay the dough on it, add your toppings and place in the oven. Bake until any cheese is bubbling and the base is taking on some colour, - about seven to nine minutes.