Pour the water into a bowl.

Add the sugar and crumble the fresh yeast into the liquid then swirl until the sugar and yeast are dissolved.

Allow the mixture to stand for 10-15 minutes in a warm place until froth develops on the surface.

Sift the flour and salt into a large mixing bowl. Make a well in the centre and pour in the yeast/sugar liquid.

Lightly oil or flour your hands and gradually incorporate the flour and liquid until they bind together.

Generously sprinkle the work surface with flour. and tip the dough onto the workspace, scraping out any left in the bowl.

Knead for 5-10 minutes until the dough is smooth, silky, soft and supple.

Place in a lightly oiled bowl, cover with clingfilm and leave to rise in a warm place for 1 hour.

Rub your fingers with a little oil or flour and slide your fingers down the side of the bowl, gently lifting the dough, then punch it down again. Repeat the process.

Divide the dough into 2 equal pieces by pinching it in the middle with your thumb and forefinger.

Roll each into a ball on the palm of your hand. Place on a lightly floured work surface, then cover each ball with cover each ball with an upturned mixing bowl or a clean damp cloth and ldave to rest for 10-20 minutes before prepping for the pizza pan.

Preheat the oven to 220°C/425°F. NEVER put a pizza in the oven before it has reached full heat!!!

When the dough balls have rested and are soft to touch but not to springy, they are ready to be stretched and spread into pizza trays.

ALTERNATIVELY, if you don't have proper pizza trays, non stick or lightly oiled baking trays will work.

To stretch the dough, start with plenty of flour on the workspace and give the dough ball a sharp slap.

Next, flatten the dough with your fingers using a fair ammount of preasure.

Spread the dough with a rolling pin, putting a fair bit of preassure on the middle of the rolling pin.

fold in the edges of your dough to make crusts, dust off any surplus flour and your base is ready!!