To thaw, place in a sealed plastic container at room temperature for about 4 hours or put frozen dough in a sealed container overnight, in the fridge. An hour before using, place dough in a bowl and cover the top with a slightly damp cloth or cling film. Leave for at least 1 hour, so the dough can prove and grow in size. Once risen, stretch or roll into shape then add toppings. Heat oven to at least 220⁰C Fan / 475⁰ F, / Gas Mark 9 and cook until the edges are crisp and the centre is soft.
For a focaccia-style loaf: Defrost and prove, as above. Knead dough and shape, then drizzle with olive oil, rock salt, garlic and rosemary. Bake at 180°C Fan/400°F/Gas Mark 6 for 10-12 minutes.Ingredients: Wheat Flour, Water, Yeast, Salt, Olive Oil, Improver (Wheat Flour (Wheat flour, Calcium Carbonate, Iron, Niacin, Thiamin), Rapeseed Oil, Flour Treatment Agent: E300), Deactivated Yeast, Dextramalt (Wheat Malt).,
