This was attempt 2 at pizza dough – attempt 1 was wholemeal (here). It was much easier to work but I prefer the taste of wholemeal. Anyway I’ve got 2 huge slices for lunch today so I’m happy.

Cheers Nigella for the basic dough recipe.

1) empty sachet of yeast into 125ml warm water, leave to one side.

2) in a bowl mix 2 cups of plain flour, 1/2 tsp salt.

3) add wet to dry and form a dough with your hands.

4) knead for 10 min and leave to prove (I managed 20 min cause I was too hungry!).

5) roll out and place on a baking tray lined with baking parchment. Add toppings and bake on 160 for 25 mins.

For my topping I chopped and roasted three big tomatoes for half hour. I made a tomato sauce mixing tomato ketchup and tomato purée to spread on the base, then put the chopped roasted tomatoes on next. It’s also got prosciutto, green pepper, onion and cheddar all over.

Thanks to fellow food bloggers for their tips on making pizza dough!

Claire Thomas @GoodEggFoodie – sprinkle semolina on the base for extra crunch.

Jay and Dee @Jay_and_Dee – go easy on the tomato and cheese, the base is just as important… if the dough is too sticky to knead, put oil on your hands rather than flour.

All About Eats @allabouteatsblg –  roll the dough out using olive oil & not flour.

Hannah Friendly @hannah_friendly – start your dough early and leave to prove as long as possible.

Lindsey Dickson @theeatingtree – use a bake stone, it makes the dough bubble up authentically. Use the top and bottom heat setting if you have them.

Thanks everyone for your contributions!