Pizza

Mix dry ingredients: Combine all dry ingredients in a large bowl and stir to mix evenly.

Add water: Add the warm water to the dry ingredients. Mix until a rough dough forms, then turn out onto a lightly floured surface.

Knead: Knead the dough for about 5-10 minutes until smooth and elastic. It should spring back when you poke it lightly. Alternatively, use a stand mixer with a dough hook for 6 to 7 minutes on medium speed.

First rise: Place the dough bowl and cover with a lid, damp cloth or cling film. Leave in a warm spot until it has roughly doubled in size.

Divide and shape: Punch down the dough and divide it into equal portions, one per pizza. Shape each portion into a smooth ball by tucking the edges underneath. Place on a lightly floured surface or tray and cover.

Second rest: Leave the dough balls to rest for 60 minutes at room temperature and use immediately. To use later, place in covered containers in the fridge. They will keep for 2 to 3 days. Take them out 30 minutes before using to bring them back to room temperature.

Stretch and top: On a lightly floured surface, stretch each ball gently by hand into a round shape, working from the centre outwards. Avoid using a rolling pin if possible, as it pushes out the air. Add your toppings and bake in a pizza oven or preheated oven at 250°C, until the crust is golden and the cheese is bubbling.