Directions

1. Place flour, yeast and salt in a bowl and mix.
2. Make a well in the centre and add the lukewarm water.
3. If water is too hot it will kill the yeast..too cool the yeast won't activate properly.
4. Stir with a spoon until combined then turn dough out onto a floured board and knead for 10 minutes.
5. Shape into a ball and place into a bowl with a damp tea towel covering the bowl.
6. Place the bowl in a warm spot to prove for an hour or so or until it has doubled in size.
7. Once proved punch the dough in the centre to knock it down and release the gas produced.
8. Turn the dough out onto a floured board and knead for a few more minutes until smooth and back to original size.
9. Roll into a flat round and place into the bottom of your camp oven. Allow to prove for a further 30 minutes.
10. Place camp oven on your Ozpig with heat on top and bottom, cook until base sounds hollow.
11. Add your toppings then continue to cook for another 10 minutes or until toppings have melted and browned.
12. Place on a wire rack to cool for 10 minutes then slice and serve.