Wednesday Proper Pizzas This recipe is almost too good to share... but seeing as it's you, I'll spill. This is the only pizza base recipe you'll ever need. Once you've made it, you'll soon know it by heart and be able to whip it up in a flash. Soon you'll be so used to your delicious, thin, crispy, chewy pizzas that you wont be able to look at a Dominos in the same way again! I kept mine simple with a tomato sauce, a swirl of homemade pesto and buffalo mozzarella, but you can use anything that takes your fancy. Four cheeses? Peperoni? Black olive, anchovy & fried egg pizza anyone? This dough recipe makes enough for about 4 medium pizzas. It can be stored in the refrigerator for up to a week... if you can resist it for that long. You'll need: (Alternatively you can cover the bowl in clingfilm and pop it in the fridge over night. Just take it out of the fridge half an hour before you want to use it.) After an hour it should have doubled in size. Pre-heat your oven to 220C/430F and place a large baking tray on a medium shelf, upside down. (This is going to give you a great crispy base, without needing a pizza stone or fancy pants pizza oven.) Now rip off a piece of dough a little bigger than your fist. Pop it onto a floured surface and knead the hell out of it for a few