• (250ml) warm water
• (7g) Yeast from (1 standard packet)*
• 1 teaspoon  caster sugar
• 2 Tablespoons (30ml) olive oil, plus more for pan and brushing on dough
• 1 teaspoon salt
• 300g Strong white bread flour plus more for hands and surface
• 2/3 slices of ham
• 150g Pineapple chunks
• 3tbs passata

• 250g Self raising flour
• 2 1/2 tbsp caster sugar
• 4 tsp baking powder
• 250ml milk 
• 1/2 tsp vanilla essence
• 1 egg

Topping options:

• Strawberries
• Maple syrup 
• Icing sugar / Strawberries, other fruit

1. Mix the warm water, yeast, and granulated sugar together in the bowl. Cover and allow to rest for 5 minutes. 
2.  Add the olive oil, salt, and flour into a mixing bowl. Pour yeast mix into the bowl and stir.
3. Knead the dough knead by hand on a lightly floured surface for 5 full minutes. If the dough becomes too sticky during the kneading process, sprinkle 1 teaspoon of flour at a time on the dough or on the work surface/in the bowl to make a soft, slightly tacky dough. Do not add more flour than you need because you do not want a dry dough. After kneading, the dough should still feel a little soft. Poke it with your finger—if it slowly bounces back, your dough is ready.
4. Preheat oven to 475°F (246°C). Allow it to heat for at least 15-20 minutes as you shape the pizza. Lightly grease baking sheet or pizza pan with nonstick spray or olive oil.
5. Shape the dough: When the dough is ready, punch it down to release any air bubbles. On a lightly floured work surface using lightly floured hands or rolling pin, gently flatten the dough into a disc. Place on prepared pan and, using lightly floured hands, stretch and flatten the disc into a 12-inch circle, about 1/2-inch thick. If the dough keeps shrinking back as you try to stretch it, stop what you’re doing, cover it lightly for 5-10 minutes, then try again. Once shaped into a circle lift the edge of the dough up to create a lip around the edges. I simply pinch the edges up to create the rim. Top with passata sprinkle your grated cheese over the tomato passata, lay your ham and pineapple over the cheese. Or you can add your favourite toppings and bake for 13-15 minutes or until the crust is golden brown.

1. Whisk dry – Place the flour, sugar, baking powder and salt in a large mixing bowl. Whisk to mix.
2. Whisk in wet – Add milk, eggs and vanilla. Whisk to combine. Add melted butter then whisk until lump free. The batter should be pourable but thick – slightly thinner than pancakes.
3. Recommended resting (Note 1) – Cover then refrigerate overnight, or for at least 2 hours. Softer insides, better flavour. Else, proceed immediately with cooking.
4. Preheat a waffle maker (Note 2, inc setting options). A non stick one will not need oil, plus there is butter in the batter.
5. Cooking – Use a ladle to pour batter in to just cover the iron. Don't get greedy – it will leak out the sides! Cook until golden and crisp – my good waffle iron takes 3 1/2 minutes, my Kmart one takes 6 minutes.
6. Serving – Transfer onto plates and serve as you go, with desired toppings. Or, put on a rack and keep warm in a preheated 70°C/150°F oven while you continue cooking!