Make the pizza base by dissolving the dried yeast and salt in 100ml of your lukewarm water and stir well. Let the yeast sit for 5 minutes.
Sift both flours; add the olive oil, sugar and black olives to it, and then the yeast and the rest of the water. Transfer this mixture to a mixer with a dough hook or flat metal blade.
Whizz together for about 5 minutes until the dough is smooth and shiny.
Remove and knead by hand for about 5 minutes. Transfer to a bowl lightly oiled. Cover with cling film and leave for 2 hours to prove.
Knock back the dough. Knead again; roll out on to a lightly floured work surface into rounds of 25cm/10 inch. For a perfect shape, use the lid of a saucepan as a template!
Pre-heat the oven to 220°C/ 425°F/ gas mark 7.
Add your desired topping and bake for 10 minutes.
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