Mixed the ingredients throughly by hand or using a food processor with dough hook. Make sure that the dough does not stick onto your hands. Make a big ball and cover it with damp cloth. Leave it at rest for 25 minutes. Then make four even size balls and leave it for further 45 mintues.

After it has doubled in volume roll it down to thinkness of 5mm. This will fit into a 20cm pizza tray. Leave the edge raised all the way around the border. Place these into a greased pizza tray.

Add the topping and bake in a pre heated hot oven until crust is golden brown. Seven minutes in pizza oven at 312C or approximately 20 mintues in household oven.

Topping
you can put anything you like, even a sri lankan style meat curry. Make sure the topping is dry.

Traditional Margherita
Spread napoli sauce (tomato pulp - recepie also avaiable in malani's kitchen by Notorious Amdon). Sprinkle mozzarella cheese and 1tsp of extra virgin olive oil. Bake in the oven and put some fresh picked basil leaves before serve.

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