• Place everything but the water in bowl of stand mixer {or in a large bowl} and mix evenly. Add about 3/4 cup water, and begin kneading to bring together a soft and elastic dough. Add more water as required. I kneaded it for about 7 minutes in my stand mixer.
• Turn into a lightly oiled bowl and form a smooth ball. Cover with a damp cloth and rest for 20-30 minutes.
• Preheat the oven to 220C/200C if using a tray
• Roll out to about a 12" circle. I placed the ball of dough into my 12" cast iron skillet (parchmen lined) and gently pushed it outwards with my fingertips to make the base, pushing slightly up at the edges. Drizzle with a tbsp of extra virgin olive oil and bake the base for about 20 minutes.
• Top with your favourite pizza sauce, toppings of your choice, then scatter over grated mozzarella.
• Return to oven and bake for about 15-20 minutes until the top is lightly coloured and the cheese melted.

Toppings

• I blanched cauliflower and broccoli florets for 2 minutes and drained. Used them with sliced onions as topping since that is all I had on hand. Once baked, scatter over vinegared fresh chilies.

Oven roasted tomato pizza sauce

• Half the tomatoes and put them facing upwards into a baking dish {I do a large batch}. Add cloves of washed unpeeled garlic, sprigs of fresh rosemary {or dried}, sliced onions. Drizzle over with extra virgin olive oil, Himalayan pink salt & pepper. Since these are local tomatoes from my little patch, they are quite watery. I covered the baking dish with foil and slow cooked them for an hour. {I normally do this while the oven is preheating for sourdough bread}. Once cool, remove the skins of the tomatoes and cloves and reduce the sauce on the stove top, breaking the tomatoes with the back of the spoon as you go. If your tomatoes are plum or roma, you could skip this step. We are looking for a chunky sauce which isn't watery. Cool and store refrigerated in a glass jar.