Mix 75g of Super Milled Grains.
425g of strong flour or type 00 flour
325ml luke warmwater
7g dried yeast (1 sachet)
1 teaspoon of salt
2 tablespoons olive oil
Mix the flour, grains, salt, together in a bowl
Add the yeast to 325ml lukewarm water, mix together and leave for a few minutes, then pour into the flour and mix into a dough.
When the dough comes together and becomes too hard to mix with your fork, flour your hands and shape into a ball.
Knead the dough by rolling it backwards and forwards, using your hands to stretch, pull and push the dough. Keep kneading for 10 minutes, or until you have a smooth, springy, soft dough.
Place the dough in a lightly greased bowl, cover with damp tea towel and leave in a warm place to to prove for 45 minutes, or until doubled in size.
To make the pizzas, divide the dough into 4 equal balls. (Option: Put half in freezer for another day)
Flour each dough ball, then cover with damp tea towel, and leave to rest for about 15 minutes – this will make them easier to roll it thinly.
Dust a clean surface and the dough with a little flour, and roll it out into a rough circle, about ½ cm thick.
Grab some tin foil, rub it with olive oil, dust well with flour and place the pizza base on top. Cover with damp tea towel and place in the fridge.
When you're ready to cook them, preheat the oven to 250°C/500°F/gas 9.
For the toppings: spread the tomato sauce over the base to the edges. Sprinkle mozzarella and your other toppings. Drizzle with a tiny bit of olive oil and add a pinch of salt and pepper.
Cook them one by one on pieces of tin foil directly on the bars of the oven shelf, towards the bottom of the oven (If you're going to cook your pizzas on the bars of the oven, make sure they're not too big – otherwise they'll be difficult to manoeuvre). Cook for 7 to 10 minutes, until the base is crispy.