Wholemeal Pizza Base

Ingredients:
120ml warm water
1/2 tsp sugar
1 sachet dried yeast (7g)
1/2 tsp salt
1 tbsp olive oil (plus a bit extra to coat the dough)
7oz strong wholemeal flour (plus a bit extra for the rolling pin and rolling out surface) 

Method:
Place the sugar and warm water into a large bowl.  Add in the sachet of yeast and stir
Leave for 10-15 minutes for the yeast to activate
Add in the salt, oil and flour and mix into a dough
Place on to a clean, dry work surface and knead for 5-10 minutes until the dough is smooth
Rub a bit of oil over the ball of dough, return it to the bowl, cover with cling film and leave to rise for 45 minutes 
The dough should rise to about double its original size
Knock back the dough and knead again for 1-2 minutes
Put dough back into bowl, cover with cling film and leave to rise again for 30 minutes
Flour the work surface and rolling pin
Roll out dough to fit on to baking sheet
With a fork puncture a few holes in the surface of the dough
Bake in the oven for 5 minutes (200 degree)
Remove from oven and leave to cool for 5 minutes before adding on the pizza topping

The toppings I used for this pizza were:
2 tbsp pesto
3-4oz grated Ossau Iraty cheese (made with ewe milk)
4 slices of prosciutto 
1/2 a courgette - thinly sliced
1/2 an orange pepper - finely sliced
1/2 a red pepper - finely sliced 
3 mushrooms - sliced
2 large off the vine tomatoes - sliced

Pizza was returned to the oven to cook for 10 minutes
Serves 2-3 

This method of proving gives a thin and crispy pizza.  

For a deeper pizza base - after the first 45 minutes of rising time, knock back the dough and at this point roll it out and place on the baking tray, cover with cling film and leave to rise again for 30 minutes.  Then continue as above with cooking the pizza base for a few minutes, cool slightly and add on the toppings.  I find that by allowing the dough to rise again for a second time after rolling it out I get a deeper, lighter base up to 1cm thick.