The dough is the most important element here, so don't change that, but the toppings are totally up to you. You could use regular strong white flour, but the fine stuff makes for a really crispy, light base.
1)Combine 500g of '00' flour or strong white flour with two teaspoons of salt, a teaspoon of sugar and a 7g sachet of fast action yeast.
2)Stir to a dough with 300ml of water and 40ml of good virgin olive oil.
3)For some reason, it is always easier to knead pizza dough than bread, so kneading may only take about 6 minutes until it goes very smooth. Use more olive oil to stop the dough sticking and in case the dough is too wet.
4)Coat in more oil and cover in a cling film-covered bowl for about 1 hour until doubled in size.
5)Punch it down and transfer to a floured surface and divide in two. Flatten each piece of dough to a circle, and roll it out until nice and thin. Keep turning it to ensure it rolls evenly. Transfer it to a LIGHTLY oiled baking sheet and prick it with a fork to keep it thin.
6)For the topping, I spread it lightly with tomato sauce, such that you add to pasta, or you could whizz some plain chopped tomatoes with some seasonings in a blender, and then putting chunks of good dolcelatte ,dried figs that have been soaked until soft and snipped into pieces and strips of prosciutto. On top of that I added a small handful of spinach. In a dry frying pan, toast some pine nuts over a gentle heat and put over the pizza.
7)To bake, it would be great to preheat a baking stone to 180 degrees with the oven, but if not just bake it on the sheet for about 20 minutes until crisp and browned and lifts off the tin easily. I like to add a few more fresh figs on top to provide a contrast and point out the richer flvour of the dried figs underneath.
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