• Preparation:Preheat the oven to as hot as it will go, around 220℃ fan, 240℃, Gas 9. Put your pizza stones in to get hot or some flat oven trays. Ideally, turn on your pizza oven to 270 - 300℃ for best results 

• Pizza Dough: Weigh & measure the Odlums 00 strong flour into the mixing bowl. Sprinkle in the salt, sugar and dried yeast. If using an electric mixer, fit it with a dough hook and turn on a low speed to combine.
• Drizzle in the tepid 225mls of water and the olive oil. Allow to combine on low speed, then turn up to high speed and knead well for 1 or 2 minutes until smooth. Sprinkle the oven pizza tray with polenta ( also known as cornmeal or semolina ) or brush with some oil to stop it sticking.
• Turn out the dough, cut into 4 even-sized pieces. Roll out into rectangle flatbreads about 12cm x 25cm.
• Slice them onto the pizza oven paddle, hot pizza stone or hot oven trays.

• Pizza Sauce: When the flatbreads are rolled out, spoon on 2 tbsp passata, a sprinkle (about ¼ tsp oregano, sugar & garlic powder ).

• Toppings: sprinkle on a small handful of grated mozzarella, tear on some fresh mozzarella and a little salami /prosciutto. (Optional: A tiny grating of parmesan cheese and it is ready for the oven).
• Bake until crisp, golden & cooked. This can take about 12-15 mins in an oven or 3-5 minutes in a pizza oven.
• When cooked, dot on a few small basil leaves. Cut using a pizza cutter and enjoy.

Note: the secret to this thin-crust pizza is to go light on the toppings. A sprinkling of toppings. Keep the toppings light and it will cook quickly and be delicious.