Pizza dough

For the base:

Put yeast into a jug with the lukewarm water and the oil and stir until it has dissolved. Place the flour and salt in a large bowl (if you are using a mixer, use the dough hook). Pour in the yeast mixture and mix until it all comes together in one smooth and elastic ball - the dough should feel soft and pliable but not sticky - you may need to add a little more flour. Brush with a little olive oil and cover with a tea towel. Place in a warm draught-free place to rise for 90 minutes - the dough will double in size.

Punch down and lightly knead to bring together. Cover again and allow to rise another 30 minutes.

You are now ready to roll your pizza bases.

Have your pizza oven on or heat your normal oven to 220C.

To assemble:

Divide the dough into 8 equal pieces and cover with a tea towel so they don't dry out.

Sprinkle a little flour onto the bench and roll out a piece of dough with a rolling pin until it is about 5mm to 10mm thick (depends if you like a thick or thin crust).

Drizzle a little extra virgin olive oil over the base spreading it with your hand. Add a few tablespoons of tomato sauce to thinly cover the base, but don't go all the way to the edges and start your topping.

We like:

prosciutto, basil, olives and mozzarella; salami, artichokes, pesto and mozzarella; peas, pancetta or bacon and mozzarella