Mortar and Pestle
MAKO Black Steel 
Just as Delicious
500g (1 lb) plain flour (all purpose)
½ tbsp sea salt
1 x 7g (0.2 oz) sachet dried instant yeast
2 tsp caster sugar
300ml (10 fl oz) warm water
1 tbsp extra virgin olive oil, plus extra for brushing
2½ cups grated mozzarella cheese
fresh chilli slices (optional)
Thai ‘krapow’ topping:
4 garlic cloves
4 birds’ eye chillies
2 tbsp vegetable oil
500g (1 lb) pork mince
1 bunch holy basil (also known as bai krapow, spicy basil or hot basil), leaves picked
4 tbsp oyster sauce
1 tbsp fish sauce
1 tbsp soy sauce
1 tsp sugar
In a large bowl, mix the flour, salt, yeast and sugar. Add the water and olive oil into the dry ingredients. Use a fork to bring the ingredients together, then use your hands to knead into a ball. Transfer the dough to your kitchen bench top.
Knead the dough for 10 minutes. Place the dough into a bowl brushed with olive oil and brush the dough with oil too. Cover with a damp tea towel and rest for 30 minutes.
Turn the dough out onto your kitchen bench and lightly knead. Divide dough into 3 even pieces. Rest covered for 15 minutes.
Preheat oven to 220°C/430°F. Preheat large baking trays in the oven as well.
In the meantime, make the topping. Use a mortar and pestle to pound the garlic and chillies to a paste. Heat the vegetable oil in a wok or frying pan over medium-high heat. Add the chilli paste and the pork and stir-fry until just cooked. Add the holy basil leaves, oyster sauce, fish sauce, soy sauce and sugar. Stir-fry until well combined. Transfer to a large bowl.
Roll out a piece of pizza dough until about a centimeter thick. Transfer the pizza base to a sheet of baking paper. Spread a third of the pork mixture over the dough. Top with cheese and extra fresh chilli if using. Slide the baking paper and pizza onto a preheated tray. Cook in the oven for 12-15 minutes or until the cheese is golden and the base is crisp. Repeat with remaining dough and topping.
So good