There's no better way to spend quality time with the people you love than cooking together. This dough is quick to whip up but hands-on enough to be a fun shared activity, great for a date night or a night in with friends. 

Tips for making it a proper activity: turn off the TV and put phones away, put on a shared playlist of your favourite songs, and let everyone choose their own toppings to make it personal. Feeling adventurous? Make an extra pizza for dessert (Nutella and banana is a favourite).

INGREDIENTS

• 600 grams bread flour, pizza flour, or plain/all-purpose flour

• 2 teaspoons instant or rapid-rise yeast

• 2.5 teaspoons salt

• 4 teaspoons white sugar

• 4 tablespoons extra virgin olive oil, plus extra for the rising bowl

• 330ml warm tap water

• 3/4 cups pizza sauce or passata (1/4 cup per pizza)

• 2 tablespoons extra flour, for dusting the work surface

Topping suggestions:

• Classic Margherita (mozzarella, basil, extra sauce)

• Pepperoni and mozzarella

• BBQ chicken with red onion

• Veggie-loaded with mushrooms, capsicum, olives and feta. 

• Kids/dessert pizza: Nutella, banana and a dusting of icing sugar (skip the pizza sauce!).

Steps:

1. Mix the dry ingredients: In a large bowl, combine 600 grams bread flour, pizza flour, or plain/all-purpose flour, 2 teaspoons instant or rapid-rise yeast, 4 teaspoons white sugar and 2.5 teaspoons salt. Stir with a wooden spoon.

2. Add the wet ingredients: Make a well in the centre of the dry mix. Pour in 4 tablespoons extra virgin olive oil, plus extra for the rising bowl and 330 milliliters warm tap water. Mix until the dough comes together and pulls away from the side of the bowl.

3. Knead the dough: Sprinkle your work surface with half of the 2 tablespoons extra flour, for dusting the work surface. Scrape the dough out, bring it into a ball, then knead until smooth.

4. First rise: Drizzle a large bowl with a little extra olive oil (you can reuse the same bowl). Place the dough in, turn it over so the top is oiled, cover with cling wrap, and leave in a warm place until it doubles in size.

5. Preheat the oven: Preheat your oven to 270°C (or as high as it will go), with a shelf positioned in the top third of the oven.

6. Divide and shape: Divide the dough into 3 equal balls. Sprinkle your work surface with the remaining 2 tablespoons extra flour, for dusting the work surface. Place one dough ball down and use your fingertips to gently deflate and spread it into a 20cm circle, then stretch it with your fingers and palms into a rough 30cm circle.

7. Transfer to the pan: Drag the dough onto a pizza pan and finish stretching it to fill the pan evenly — the shape you leave it in is the shape it will bake into. Leave about 1cm of the edge untouched for a puffy crust.

8. Top the pizza: Spread pizza sauce or passata (1/4 cup per pizza), then add your toppings of choice.

9. Bake: Bake, rotating the pan halfway through and checking near the end, until any cheese is melted and the crust has golden spots.

10. Serve: Slice and serve immediately.

11. Repeat: Repeat the shaping, topping and baking steps for the remaining 2 dough balls.

How to Add More Magnesium

If you'd like to increase the magnesium content of your pizzas you can choose magnesium-rich toppings to add.

Great options include:

• Spinach

• Pine nuts

• Garlic

• Mushrooms

• Avocado

Storage Tips

If you have any leftover dough you can store this in the fridge for 5 days.