Fast Pizza

Buy or find
Yeast powder, 1 3/4 tsp
Water, tepid, 1 1/2 cups
Plain flour, 250g
Pizza flour, 250g
Salt, 1/2 tsp
Sugar, pinch
Fast pizza sauce - 250ml passata combined in saucepan with drop of olive oil, onion powder, garlic powder, tiny pinch oregano, pinch basil, pinch of sugar. Simmer for 10-15 minutes.
Pizza cheese, to taste
Parmesan cheese, grated, to taste

Do
Combine yeast and water, stir to combine, leave to sit for 20 minutes.
Add flours, salt and sugar, stir with handle of wooden spoon to combine.
Cover and leave to rest for 5 minutes.
Do rotation knead with wet hands. Cover and rest for 5 minutes.
Do rotation knead with wet hands. Cover and rest for 5 minutes.
Do rotation knead with wet hands. Cover and rest for 5 minutes.
Cover and rest for 1 to 3 hours.
Leave covered in the fridge until needed.
Preheat the oven to 180 degrees celsius.
Flour the bench generously and cut a piece of dough, using a dough scraper. Place on the flour. Coat with flour and press into shape. You will need to flip the dough throughout this shaping process to prevent it from sticking to the bench or your hands.
Dust of flour when shaped.
Place dough onto an lightly oiled cookie sheet.
Press into shape.
Spoon the sauce over the base.
Cover with cheese.
Heat on stove on high for 3-5 minutes in order to crisp up the base. Make sure it doesn't burn.
Place in the oven and cook for 20 minutes.
Sprinkle with parmesan after the pizza coves out of the oven.

This works well with pesto instead of tomato. Home - made pesto can be mixed with ricotta to prevent it from burning.
Anther idea is to use barilla pesto, red onion, camambert, parmesan, drizzled with lime soaked red onion and perhaps rocket after being cooked.
Add veggies or mushrooms or ham as another topping alternative.

Click here for a map version of the recipe.