Mix the flour, salt, sugar and yeast in a large bowl

Make a well in the centre and add the water

Form a dough and turn out onto a floured surface

Knead for 5 to 10 minutes to a soft elastic dough. This shoukd be soft and spring back when lightly touched

Flour the dough and cover with cling film and leave to rest for 15 minutes. If not baking immediately, keep wrapped and store in fridge.

Divide the dough into 8 pieces. Bag and freeze any unused bases at this stage

Roll out each base to 5mm and set aside for 15-20 minutes to rest.

Spread tomato puree and layer with cheese and toppings of choice

Bake at 200ºC for about 7 minutes