Makes 2 bases 

• 650g strong white bread flour
• 7g sachet quick action dried yeast
• 2 tsp salt
• 25 ml olive oil
• 50 ml warm milk
• 325 ml warm water

1. In a large mixing bowl, mix flour, yeast and salt together. Then stir in the milk and olive oil.
2. Add warm water and mix well to form a soft dough.
3. Either a) tip out dough onto a floured work surface and knead for 5 mins until smooth, or b) if using a dough hook in an electric mixer (as I do) knead for 5 mins.
4. Leave for 1 hour in the mixing bowl covered with a tea towel in a warm place. It should double in size.
5. Tip dough onto a floured surface. Knead for a couple of mins to remove air bubbles. Divide into two and shape each into a round and cover and leave for 30 mins, until risen again. (At this point you may wrap one in cling film and freeze.)
6. Preheat oven to 200C. Roll and shape the dough into 12 inch rounds and place on a pizza tray or round baking stone.
7. Cover with tomato puree and toppings of your own choice and bake for 15-20 mins.

In this picture, I used finely sliced red onion, then frozen sweetcorn, chopped cooked ham, pineapple pieces and mozzarella.

You could always divide the second ball of dough into 8 dough balls, baste with garlic butter and herbs and bake alongside the pizza.