Method

• 1.
  Whisk yeast, 2 tbs oil and 325ml warm water in a bowl. Place flour and 1 tsp salt in an electric mixer fitted with a dough hook. With the motor running on low, gradually add yeast mixture and 1 tsp salt until a sticky dough forms.
• 2.
  Knead for 8-10 minutes until smooth and elastic (dough will be quite wet). Place in an oiled bowl and cover with a tea towel. Set aside in a warm place for 40 minutes or until doubled in size.
• 3.
  Knock back dough and turn out onto a floured surface. Divide into 18 equal balls. Flatten each into a 8cm circle and place on baking paper-lined baking trays. Cut a 2cm slit into the top of each pizza. Set aside for a further 30 minutes or until risen.
• 4.
  Heat remaining 1/3 cup (80ml) oil in a large frypan over medium heat. In batches, cook the pizza for 3 minutes each side or until golden and cooked through. Drain on paper towel and sprinkle with salt. Serve with cheese, anchovies and sardines.