We have graduated from using lebanese bread as our pizza base to using the real pizza dough.
As much as we love and adore Reinhart's dough ... but with Janelle's, we can have pizza anytime... its quicker and need not proof the dough overnight!!!

• 2 cups of plain flour
• 1 sachet of dried yeast - 7g
• 2 tablespoon of olive oil
• 80g finely grated of parmesan
• 1/2 teaspoon of sugar
• a pinch of salt
• 3/4 cup of warm water

Sieve the plain flour into a large bowl. Mix the yeast, warm water, sugar, salt and olive oil in a jug. Pour the yeast mix into the flour and mix well. Knead until smooth approx 8 minutes if you are using bread maker or dough hook (Kenwood etc). Half the dough and roll it out into a pizza pan. If deep pan pizza is desired... then leave it to rise for 45 minutes...
Spread your topping and bake at 220C for 15-20 minutes or until the base is cooked and the cheese melted...
Tip: if you are a first timer using pizza stone (in the oven and without the handy dandy pizza paddle )...like moi, my best advice is to prebake the pizza dough for 10 minutes.... before spreading pizza sauce and toppings.... otherwise your nice round shape ~ will be a rather odd, distorted looking pizza with topping spreading everywhere except the dough!!!!

nice crispy pizza...yum...