Pizza base

Mix the instant yeast with 750 ml (3 c) cake flour and add the remaining ingredients, except the extra cake flour. Mix well. Add just enough extra cake flour to form a soft dough. Turn out onto a lightly floured surface and knead for about 8-10 minutes until the dough is soft and elastic. Sprinkle a large bowl with flour, transfer the dough to the bowl and sprinkle lightly with flour on top. Cover and leave in a warm place to rise until doubled in size. Punch down. Preheat the oven to 220 ºC. Roll out the dough into thin circles, spread with tomato purée and sprinkle with a little mozzarella. Top with your favourite toppings, extra mozzarella and origanum, and bake for about 20-25 minutes or until the dough is done and the cheese has melted and is golden brown.