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 1 tablespoon dry yeast 1 teaspoon caster sugar 250ml lukewarm water 375g ‘OO’ flour 1 teaspoon sea salt flakes 1 tablespoon olive oil Place the yeast, sugar and water in a bowl and mix to combine. Set aside in a warm place for 5 minutes or until bubbles appear on the surface. This means the yeast has been activated. Place the flour, salt and olive oil in a bowl and make a well in the centre. Add the yeast mixture and mix together with well-floured hands to form a dough. Kneed dough on a lightly floured surface for 3 to 4 minutes or until smooth and elastic. Divide the dough into equal-size balls. Place on a lightly floured tray under a clean, damp cloth and set aside in a warm place for 30 minutes or until the balls have doubled in size. Press each dough ball into a round and roll out on a lightly floured surface to the desired size as per recipe instructions. * You can make pizzas in different shapes and sizes with this basic dough. The recipe will make two 30cm round pizzas or up to twelve 15cm round mini pizzas. Divide the dough into equal-size balls and roll out to your desired shape. * OO flour is a superfine flour used for making pizza dough and is available from most supermarkets and specialty food stores. Plain flour is fine, too. Cherry Tomato, Basil and Mozzarella Pizza 1 quantity basic pizza dough (see recipe, above) Olive oil, for brushing 2 x 125g buffalo mozzarella, sliced 500g truss cherry tomatoes, some whole and halved Half cup oregano leaves Sea salt and cracked black pepper Olive oil, extra, for drizzling Half cup basil leaves Preheat oven to 220 deg C. Prepare 1 quantity basic pizza dough. Place 2 trays in the oven to heat for 5 to 10 minutes. Divide the dough into 4 balls and roll out on a lightly floured surface to 22cm rounds. Brush trays with oil and top with the dough. Top the bases with mozzarella, tomatoes, oregano, salt and pepper and drizzle with extra olive oil. Bake for 15 to 20 minutes or until the topping is golden and the base is crispy. Top with fresh basil leaves to serve. Makes 4. * If you can’t find buffalo mozzarella, you can substitute with cow’s milk bocconcini. From: Donna Hay magazine, spring 2009 issue. 
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