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For the Base
800 g Strong White Bread Flour
2x7 g sachets of Yeast
650 mL Luke-warm water
4 table spoons of Olive oil
200 g of Cheese (if you want a cheesy base!)

For the Topping
Tomato passata
Cheese (lots!)
Fresh tomatoes
And any other toppings you like

1. To the 650 mL of luke-warm water, add the yeast and olive oil.
Also sieve the flour onto the work surface and create a well in the middle.

2. Slowly add as much water to the well as possible without letting it spill over the sides.

3. With a fork, slowly bring in the flour from around the edge of the well and slowly combine the flour and water together. This process can take some time but once the mixture comes together you can quickly fold the remainder of the flour in and destroy the well.

Note: If more flour or water mixture is needed at this point then add some.

4. Knead the dough with flour-dusted hands until you have a smooth, spring dough.

5. Place the dough in a large bowl that has been dusted with flour. Then flour the top of the dough and cover it with a damp cloth.
Place the bowl in a kitchen cupboard for 1 hour until the dough has doubled in size.

6. Remove the dough and knock out any air by kneading the dough. Once done split the dough into 3 equal pieces and roll them out to roughly the same size.

Note: At this point you should also preheat the oven to 200 °C

7. On the first piece, grate a layer of cheese on top of the dough, then add another layer and repeat to form an alternating pattern, creating a dough, cheese, dough, cheese theme.

8. Fold over the entire thing and roll out to seal everything up. Cut into as many pieces as you desire and roll out to a thin layer.

9. Place on a baking tray and add the passata, fresh tomatoes, cheese and any other toppings you want.

10. Cook in a preheated oven for approx. 15-20 mins or until the crust is golden.

11. Enjoy!
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