Hot Pepperoni and Chilli Pizza

SIFT the flour into a mixing bowl; STIR in the yeast, sugar and salt; MAKE a well in the center.

STIR the olive oil into the milk/water mix; POUR into the flour well; STIR in; MIX to a soft dough.

KNEAD the dough on a lightly floured surface until it is smooth and elastic, about 5-10 minutes.

RETURN it to a clean, lightly oiled bowl; COVER with plastic wrap; Let RISE in a warm place until doubled, about 30 minutes.

PREHEAT oven to 425F.

KNEAD dough of a lightly floured surface for one minute; DIVIDE in half; ROLL each piece into a ten inch circle.

PLACE each circle on lightly oiled pizza trays or baking sheets.

In a mixing bowl, ADD drained tomatoes; STIR in garlic and oregano.

SPREAD half of mixture over each round, leaving a clear margin around the edge.

DIVIDE mozzarella into two quarters and one half; SET aside the half; SPRINKLE quarter on each round.

BAKE until dough edge is pale golden, about 7-10 minutes.

CRUMBLE chillies over each pizza; ARRANGE pepperoni slices and capers on top; SPRINKLE with reserved mozzarella.

RETURN pizzas to oven; BAKE 7-10 minutes more.