370 g flour ( 1/2 spelt 1/2 strong '00')
7 g fast active yeast (sachet)
1 tsp salt
1 tsp brown sugar
2 tbs olive oil
225 ml - 250 ml of warm water
Add the yeast, sugar and a 1/3 of the warm water into a bowl. Stir with a spoon and
leave for approx 10 mins until it starts to froth.
Sieve the flour and salt into a large baking bowl make a well. Add the yeast mixture and gently
add the remaining water and olive oil until you obtain a slightly sticky dough. If you are using spelt
or wholemeal flour, you may need a little extra water. Knead the dough on a lightly
floured board until you obtain a soft ball. Place into a bowl and cover with a clean
tea towel and leave to rise in a warm place, until doubled for 1 - 2 hours.
Place the dough onto a floured board and roll out with a floured rolling pin.
Add your pizza toppings and bake oven 230°C 20 mins. or less depending on your oven. You can also
use a pizza stone to obtain a crispier base.
Tip : You can subsitute the spelt/wholemeal flour for '00' strong flour.
Allinson White Strong Bread Flour
7 g fast active yeast (sachet)
1 tsp salt
1 tsp brown sugar
2 tbs olive oil
225 ml - 250 ml of warm water
Add the yeast, sugar and a 1/3 of the warm water into a bowl. Stir with a spoon and
leave for approx 10 mins until it starts to froth.
Sieve the flour and salt into a large baking bowl make a well. Add the yeast mixture and gently
add the remaining water and olive oil until you obtain a slightly sticky dough. If you are using spelt
or wholemeal flour, you may need a little extra water. Knead the dough on a lightly
floured board until you obtain a soft ball. Place into a bowl and cover with a clean
tea towel and leave to rise in a warm place, until doubled for 1 - 2 hours.
Place the dough onto a floured board and roll out with a floured rolling pin.
Add your pizza toppings and bake oven 230°C 20 mins. or less depending on your oven. You can also
use a pizza stone to obtain a crispier base.
Tip : You can subsitute the spelt/wholemeal flour for '00' strong flour.
Allinson White Strong Bread Flour
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Thank you!! 
Well, cheers to olives! I have many fond memories. 
