Mix the yeast with 100ml warm milk and leave for 5 minutes. Place the flour, honey, vinegar, olive oil, basil and egg into a food mixer and mix together ideally using a dough hook or a flat blade.
Gradually add the yeast mixture and mix again. Slowly add the remaining 50ml milk and whizz together until a thick dough has formed. Remove and knead for 5 minutes. Grease a large bowl and place the dough inside to rise for an hour or until the dough has doubled in size.
Knock back the dough and knead gently onto a floured work surface. Divide the mixture into 4 and roll into 8cm rounds. Add your desired topping.
Line a tray with nonstick baking paper. Transfer your prepared pizza base and topping to the baking tray. Leave to rise again for 45 minutes.
Bake for 10 minutes at 220°C/ 425°F/ Gas Mark 7 and serve when ready.
Freezing and defrosting guidelines
This recipe is ideal for freezing. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. Always defrost and heat thoroughly before eating. For more tips on freezing and defrosting food, read our article Love Your Freezer.
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