Tuna-fish Pizza

I´ve joined KBB (Klub Berani Baking) since KBB´s 4th challange. Now, time for the next challange: KBB#19 (birthday edition). I´m glad in this special edition we are free to choose the recipe from a series of past challanges. So, I decided to make something that I haven´t done it and the most important thing: my kids love it ^^
yeaaaah Pizzaaaaa, Let´s do it !

Pizza
Source: The Perfect Cookbook, David Herbert., Viking, V ictoria, Australia- 2003

Pizza base:
1 sachet (@ 7g = 1/4 oz = 2 tsp) dry yeas/hefe

1 teaspoon sugar
2 ½ cups bread flour/350 g flour (high-grade flour, tepung protein tinggi)

200 ml water (me: 200 ml milk)

2 Tablespoons olive oil, salt

topping (me):
1 can tuna fish, cheese, green and red paprika (bell peppers), onion, curry tomato sauce, salad mayonaise, fresh tomatoes

directions:
* Dissolve the yeast and sugar in a small bowl with 200ml (6 ½ fl oz) of tepid water.
*Stir well and set aside for 10 minutes, or until the mixture froths.
*Place the flour and a pinch of salt in a large mixing bowl.
*Make a well in the centre and add the yeast mixture and olive oil.
*Mix until a firm dough forms. Knead on a lightly floured surface for 5-7 minutes, or until smooth and elastic.
*Place in a clean, lightly oiled bowl, cover with a cloth or plastic wrap and leave in a warm place for 1-1 ½ hours (me: I put the dough in the oven at 50°C for about 1 hour), or until the dough has doubled in size.
* Preheat the oven to 210C (415F, Gas Mark 6-7). *Punch down the dough with your fist to release the air.
*Divide into two or three equal portions and roll out or press to a thickness of 4-5mm (¼ in). Transfer to lightly oiled pizza trays. *Top with your choice of toppings and cook for 15 minutes.
*Then slide the pizza off the tray onto the oven shelf and cook for a further 3-4 minutes, to crisp up the base.