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4 tsp dried granular yeast

300ml/10fl oz lukewarm water

500g/1lb 2oz plain flour

1 tsp salt

Makes 4 x 25–30cm/10–12in pizzas

Sprinkle the yeast into 100ml/3½ fl oz of the water. Leave to dissolve for 5–10 minutes. Add about 2 Tbsp of the flour and mix to a smooth paste then stir in the remaining water. Cover and leave the yeast mixture for about 30 minutes or until it is bubbling and foamy.

Combine the flour (reserve 2 Tbsp for kneading) and salt in a large bowl and make a well in the centre. Pour in the yeast liquid. Using a wooden spoon, work the ingredients together by pulling the flour into the liquid until it comes together. Use your hands to transfer the mixture to a lightly floured surface. Knead the dough for 10 minutes or until it is smooth and elastic. Form the dough into a round loaf. Leave to rise under a clean tea towel for about 1½–2 hours or until doubled in size.

Punch down the dough and knead for a couple of minutes. Divide into four balls. Press each dough ball out flat and, using a floured rolling pin, shape into a 25–30cm/10–12in diameter circle. Using your knuckles, press just inside the edges to raise them slightly. Leave to rest for 10–15 minutes. Preheat oven to 220°C/425°F/Gas mark 7.

Add your toppings. Cook in the middle of the oven for 10–12 minutes (unless otherwise instructed depending on the toppings) or until crispy and golden and the base is cooked.