HOMEMADE PIZZA (2 DAY JOB)

Base
60g bread flour
40ml tepid water
3.5g yeast (half packet)
1 tsp sugar
1 tsp oil
1/2 tsp salt
flour for surfaces

Topping
I went for passata sauce with pizza herbs stirred through and mozzarella (and I used the whole ball).  Oh and pepper to serve, of course!

Day before (AM)
1. Mix yeast into water and leave to rest for 10 minutes.
2. Combine other ingredients in a bowl.
3. Add water to the bowl and form a ball of dough.
4. Line a saucepan or casserole dish with plenty of flour, pop the dough in, cover with clingfilm and the lid and set aside till tomorrow.

Hour before consumption
1. Put a baking tray (big enough for the pizza to sit on) or something similar in the oven.
2. Turn the oven on max temp.

Half hour before
1. Flour a work surface.  I used a chopping board which is useful later when sliding the pizza onto the baking tray.
2. Shape dough into pizza base.  It should be as thin as possible and make sure there are no holes whatsoever!
3. Prepare toppings.  Slice the mozzarella as thin as possible in order to coat the entire base as mozzarella doesn't run when it melts.

When you're ready
1. Add toppings to pizza.
2. Remove baking tray from the oven closing the door asap.
3. Slide pizza directly onto the baking tray and cook.
(If you have difficulty with this step prepare pizza on foil, cook on the foil on top of the baking tray for 4 to 5 mins, remove from the oven and then slide out the foil once the pizza is a bit firmer.  Cooking directly on the hot tray allows the bottom to properly crisp up and cook through.  Return to the oven and cook until done to your taste.  Should only take ten minutes in total.)

This recipe comes in at under a pound in total (provided you've got the cupboard basics such as flour etc) and you will have tonnes of passata left over for use tomorrow.

Pennies to spare?
I won't bore you with all the amazing things that your can top a pizza but here are some tips if you chose to add any other ingredients.
-You are best placing things below the surface of the cheese.  Otherwise they'll burn, simple as.  Particularly things like pepperoni.  Alternatively add the extras a little later on once the pizza and cheese have had some time to cook.
-As tempting as it is, do not overload the pizza, the base won't cook and you'll be left with a topping that's not evening done, on top of a very doughy, soggy base.  Or alternatively, if you are going for a hefty one, partially cook the base with a bit of tomato sauce on it before you add the toppings.