In a bowl, combine 45g flour, yeast, and 45g water and leave at room temperature 20-40 minutes to proof.

In a large bowl, pour all the rest of the ingredients and add the proofed base mixture.

knead with the bread hook for 5-10 minutes until the dough is smooth and stretchy or by hand for 5-8 minutes.

Remove from the bowl and divide into 120g balls.

Reshape the portions and place in an oiled container. Loosely Cover with an oiled cling film. Store at room temperature for use within 2-5 hours. (If checking the temperature of the dough, best temperature of the dough is 18-22˚C). or Store in the fridge overnight for later use and slow proof.

Preheat a non stick 20cm sauté pan or a crepe pan over high heat.

Shape or Roll each pizza base of dough on a floured working surface.

Place each pizza on parchment paper to be able to move the dough without tearing the dough.

Transfer one base to the pan and cook for 1-2 minutes depending on the heat of the hob. You can cover with a thigh fitting lif if desired to help create a small extra humidity and cook the dough faster.

Next, spread some tomato puree, leaving approx. 1cm from the edge, and layer with the cherry tomatoes, anchovies, olives and the cheeses or your favourite topping if desired. Again, cover with a lid to help melt the cheese for a further minute or two.

Transfer on a board. Sprinkle with parsley and some seasoning.

Repeat with the next pizza base until all the pizza are cooked.

slice the pizza, and enjoy immediately.

You can keep some of the pizza dough in the fridge for 4 days or in the freezer until needed covered in cling film.