the water needs to be the same temp as your finger. add the sugar, stir, oil and yeast and stir with a fork. leave for a few minutes

sive the flour and salt onto the worktop and make a well

pour the liquid into the middle and carefully stir with a fork

gradually bring in the flour, making sure you don't break through the wall of the flour

keep working it together with the fork until it forms a dough ball

flour the worktop and start kneeding. hold the dough in one hand

push down and forward with the heel of your hand

grab the front, fold back and press. then with the other hand, repeat until soft and smooth

flour a large bowl for the dough to sit and place a wet tea towel over the top and keep in a warm place for an hour

while you wait make the pizza sauce. I used bacon and onion fried. add tin of tomatoes and rip up some fresh basil leaves. tbsp of dried oregano and tbsp sugar. reduce until thick

once the hour is up take out on to a floured baking tray and flatten with your knuckles across the whole tray. rub with extra virgin olive oil and bake in the oven on 250°c for 10 minutes

spread the sauce all over, right up to the edges

cover generously with your favorite cheese, I used mature cheddar. then add a bit more cheese just in case. rip up a bit more basil and a pinch of oregano over the top and finish with a drizzle of olive oil

bake in the oven again for around 30 minutes or until golden and crispy

to remove dough off your worktop use the back of a straight knife to scrape