Homemade Pizza Dough

Step 1: Place the flour, yeast, sugar, and salt in a large bowl. Mix with a wooden spoon.

Step 2: Make a well in the centre. Pour in the oil and water, then mix until the dough comes together and pulls away from the side of the bowl.

Step 3: Sprinkle half the extra flour over the work surface. Scrape the dough out of the bowl, bring it together into a ball, and knead for 5 minutes until fairly smooth. Shape the dough into a ball.

Tip: The dough does not need to be completely smooth.

Step 4: Drizzle the large bowl with the extra olive oil. You can use the same bowl.

Step 5: Place the dough in the bowl, turn it over, and rub the top with oil.

Step 6: Cover with cling wrap and leave in a warm place for 1 to 2 hours, until doubled in size.

Step 7: After the dough has risen, refrigerate it in the bowl for up to 5 days. Do not punch it down.

Step 8: Scrape the dough onto a lightly floured work surface. Shape it into a log, fully deflating it as you do.

Step 9: Cut the dough into 3 equal portions, about 330 g each, one for each pizza base.

Step 10: For each portion, shape the dough into a ball by tucking the sides underneath, like a money bag, to make a smooth surface.

Step 11: Place the balls smooth side up on a large tray, 5 cm from the edge and 10 cm apart.

Step 12: Sprinkle the balls with a little flour and rub lightly to coat them so they do not stick to the tea towel. Cover with a lightly damp tea towel. Alternatively, cover loosely with baking paper and seal the tray with cling wrap, leaving plenty of space for the balls to rise.

Step 13: Leave in a warm place for 1 hour, until almost doubled in size. If the dough is cold from the fridge, allow 3 to 4 hours.

Step 14: Preheat the oven to 275°C / 530°F, or as high as it will go. Place the oven shelf in the top third.

Step 15: Sprinkle the work surface with 1/2 tablespoon of flour. Place one dough ball on top.

Step 16: Without touching the edges, use your fingertips and the backs of your fingers to gently deflate the dough and spread it into a 20 cm / 8-inch round. Then use your fingers and palms to stretch it, working around the circle, until it is almost the size of a 30 cm / 12-inch pizza pan.

Step 17: Drag the dough onto the pizza pan, or onto a paddle if using a pizza stone. Finish stretching it to fill the pan, and neaten the shape as evenly as possible. Leave about 1 cm / 1/3 inch of the edge untouched as much as possible for a puffy crust.

Step 18: Work quickly: spread the base with 1/4 cup pizza sauce, 130 g / 1 1/3 cups freshly grated mozzarella, and toppings of your choice.

Step 19: Bake for 10 minutes, rotating the pizza at 4 minutes and checking it at 8 minutes, until the cheese has melted and has some golden spots.

Step 20: Cut into wedges and serve immediately.

Step 21: Repeat with the remaining dough balls to make two more pizzas.