Ingredients

• • 500g Pack Bread Mix
  • 330ml Warm Water (this is 20ml less than the packet instructions)

• • See ‘Syn Free Pizza Sauce’ recipe

• 40g Grated Mozzarella
• Cooked Lean Bacon
• Sweetcorn
• Or any other toppings you fancy!

Instructions

1. Set aside two table spoons of the bread mix to use for dusting the surfaces.
2. Pour the rest of the bread mix into a large bowl and then add the warm water.
3. Either using a stand mix or your hands (get stuck in!) mix the two together until all of the dry mixture is combined.
4. On a clean dry surface, dust on some of your leftover bread mix and then tip the dough onto the surface. Using the palm of your hand knead the dough, pushing it out and pulling it back in towards yourself in a stretching motion to incorporate all of the mixture and build the gluten strands up. Do this for about 5 to 10 minutes.
5. Place the dough back in the bowl, and cover the bowl with cling film or a damp towel. Leave in a warm place until the dough has risen to about double its normal size. This should take about 35 minutes.
6. Preheat the oven to 180 degrees.
7. Tip the dough back out on to the surface and knead for another minute or so, and then portion it into 60g sections.
8. Using a rolling pin, and more of your leftover bread mix to dust the surface, roll out however many pizza bases you want to make. The best way to do this is to roll using a rolling pin at first, and then stretch the pizza base using your hands. You want to get the base very thin, to get the best sized pizza possible.
9. Individually save the leftover portions in cling film or zip lock bags and put them in the freezer for another time!
10. Lightly dust a baking tray with some of your leftover flour, and then put your pizza bases on the baking try, using a single baking tray per base.
11. Top your pizzas with a couple of table spoons of tomato sauce, and then sprinkle on your 40g of Mozzarella (or more if you’re using Mozzarella Light). Top with whatever other toppings you’ve chosen.
12. Bake in the oven for 10 minutes or until the pizza slides around when you move the baking tray, this is how you know the base is completely cooked.

Notes