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讈/ 425躘/ Gas Mark 7 and serve when ready.
