ready in 1 hr 20 min.
- For the pizza dough
- 2 ½ cups white Bread flour
- ⅔ cup all-purpose flour
- 1 tsp salt
- 2 tsps Dried yeast
- 1 tsp superfine caster sugar
- 1 ½ cups lukewarm water
Make the pizza dough: Pour the flours and salt into a bowl and make a well in the centre.
Add the yeast and sugar to the water, mix with a fork and leave for a few minutes. When frothing, pour into the well.
Using a fork in a circular movement, slowly bring in the flour from around the insides and mix into the water.
Bring in all the flour, working your way towards the outer edges, mixing well. When it starts to come together, use your hands and pat it into a ball.
Knead the dough by pushing it away from you with the heel of your hand for around 10 minutes until the dough is smooth and elastic.
Flour the dough, cover with clingfilm and leave to rest for 30 minutes.
Roll the pizzas out about 30 minutes before you want to cook them. Preheat the oven to 240°C | 475F | gas 9.
Flour the surface, tear off a piece of dough and roll into a rough rectangle or square about 0.5cm thick and about 5x5cm in diameter.
Dust each one with a little flour and lay out on the surface.
Spread a little passata on each one, then top with a mixture of olives, anchovies and rocket. Sprinkle with pine kernels and place either directly on the bars of the oven or on a preheated baking sheet for 8-10 minutes until golden and crisp.