Pizzas make fine, simple dinners, but they're even better reheated for sailing lunches. The best way to do this is in a covered pan over low heat on the stove, crisping the bottom a bit and warming the top without drying.

Ingredients: (3 round 30cm pizzas, or 2 ovensize 32 by 22cm rectangles)
500g flour – type 00 or bread flour preferred.
320 ml warm water, slightly below body temperature.
1 packet instant yeast.
1.5 tsp salt.
20 ml olive oil.

Instructions:
In a large bowl, mix the yeast in the warm water and let it sit for 5 minutes until foamy. Stir in the olive oil.

In a separate bowl, mix the flour and salt. Make a well in the flour and pour in the wet ingredients. Mix with a spoon or spatula until a shaggy dough forms. Turn onto a lightly floured surface and knead for 8 to 10 minutes until smooth and elastic, springing back when poked.

Place in a lightly oiled bowl, cover with a damp tea towel, and let rise in a warm spot for 1 to 2 hours, or until doubled in size. We use the microwave to trap the heat.

Punch down, divide as needed and shape. Dress with chosen toppings and bake one at a time in a pan on the middle rack at the highest oven temperature for 10-15 minutes. 

The same dough can also be used for focaccia and flatbread for sailing lunches.