A simple, basic recipe that gives you a fantastic pizza base and a beautifully smooth wheat dough. Make the dough balls ahead and keep them in the fridge for a couple of days, then top them however you like. Below you will also find a quick blender tomato sauce and two of our favorite pizzas: one with prosciutto and one with blue cheese.

Yield: 8 pizzas

Instructions

Basic dough

1. Put all the dough ingredients in the bowl of the Probaker. Run the machine on low speed with the dough hook for about 10 to 15 minutes, until you have a shiny, elastic dough.
2. If the dough still feels a little short (not yet shiny and elastic), increase the speed and knead for about 3 more minutes at a slightly higher speed.
3. When the dough is glossy and elastic, transfer it to a well-floured counter and let it rest for 20 minutes. Cover with a kitchen towel or plastic wrap so the dough does not dry out.
4. Divide the dough into 8 equal pieces and shape each into a neat, smooth ball. Rub the balls with a little oil and place them on an oiled baking sheet with plenty of space between them.
5. Cover with plastic wrap and let rise at room temperature for 1 to 2 hours, until doubled in size.
6. The dough balls are now ready to roll out, or you can refrigerate them and use them within a couple of days.

Tomato sauce

1. Put all the sauce ingredients in a blender and blend until smooth. Set the sauce aside.
2. If you are not using the sauce right away, store it in the refrigerator. A good trick is to bring it back to room temperature before topping the pizzas, so the cold sauce does not slow down the baking.

Prosciutto pizza

1. Heat the oven to its highest setting, 475 °F or above, or make sure your pizza oven or stone is thoroughly hot.
2. Roll out a dough ball thinly, using semolina flour to keep it from sticking. Spread on a layer of tomato sauce and top with the sliced and grated mozzarella.
3. Bake on the bottom rack at 475°F until the base is golden.
4. Straight out of the oven, top with prosciutto, toasted pine nuts and a handful of arugulas, and enjoy.

Blue cheese pizza

1. Heat the oven to its highest setting, 475 °F or above, or make sure your pizza oven or stone is thoroughly hot.
2. Roll out a dough ball thinly, using semolina flour to keep it from sticking. Spread on a layer of tomato sauce and top with pieces of blue cheese.
3. Sprinkle with grated mozzarella and bake on the bottom rack at 475°F until the base is golden.
4. Top with fresh salad greens and a drizzle of good olive oil.