Babish Simple but great Pizza Dough

850g bakers flour
1.25 tsp yeast
pinch salt
600ml water

Mix dry ingredients, add water, stir with wooden spoon and knead well until passes the window pane test. Leave to prove for at least 4 hours then use or transfer to fridge.

This dough works very well if you place it on the top shelf with full grill set to 190 degrees C for 15 minutes. The top dough with form a good crunch, the base at this stage will be undercooked. Switch oven setting to fan. Remove the pizza from the oven and crisp the base on the stove top medium high setting for 5-8 minutes. Make sure it doesn’t burn. Return to the oven and bake for 10 - 15 minutes.

Vegetarian) pizza, follow Impala’s guide, vegetables cut into small pieces and do not have a concentration of one particular vegetable. Cut Zucchini into thin (not too thin rounds).

Pesto and rocket salad. Make this on a thinner base and make sure crunchy but not too crunchy, you still want some bite or chew to the dough. Mix the pesto with ricotta to prevent it from burning and drying out. Then when out of the oven spoon or spread a thin layer of fresh pesto over the top. Works really well with the rocket salad pizza throw.