To make one base, I always use:
175g white flour,
1tsp salt,
1tsp easy blend yeast,
1/2tsp golden caster sugar,
1tbsp extra virgin olive oil,
4fl oz water.
First warm flour in the oven at a low heat for around 10 minutes (helps the yeast), then mix in the salt, sugar and yeast. Make a well in the middle and add the olive oil and warm water and stir it all together. Add a touch more flour if it is sticky. Knead for about 5 minutes and leave somewhere warm to rise for at least an hour. After an hour passes knead again to knock out the air and roll (sprinkle surface with polenta) and throw (if you can!) to make a nice thin base.
For the pizza stone just warm it up for at least 30 minutes in a blazing hot oven (as hot as it will go) and remove it from the oven when ready. Sprinkle with a bit of polenta to stop the base sticking, put the base on it, add the pizza topping and put it back in the hot oven. Will be ready in about 7-10 minutes with a nice crisp base.
Also are you really from Cognac!? Lucky so and so!
