Pizza dough

1. Into a jug add the yeast, honey, olive oil, some salt and the water. Give it a bit of a mix and then let it sit for 10 minutes.

2. Place 2 cups of plain flour into a large mixing bowl. Add the yeast mixture and mix with a wooden spoon until a dough is formed. If the dough is still sticky once combined, add more flour.

3. Turn out the dough onto a floured surface and knead for 20-30 minutes, adding more flour to the surface as needed. The dough should be smooth and elastic.

4. Coat the inside of the previously used bowl with olive oil and put the dough back in. Let rise for 40-60 minutes or until roughly double the original size.

5. Turn the dough out onto a floured surface and press it down so that it's deflated. Cut into four evenly sized pieces. Create balls of dough by folding the edges in and under.

6. Place balls of dough onto a plate, cover with plastic cling wrap and let rest for another 20 minutes. These bases tend to be light and fluffy - skip this step if you prefer a flatter / denser pizza base.

7. After resting for the further 20 minutes they are ready to turn into pizza bases. I like to stretch them out with my bare hands, but if you prefer a more even base you might like to use a rolling pin. Lightly brush with olive oil and top with your favourite toppings - I like mozzarella, prosciutto, mushrooms and chilli.

8. Bake on a stone in the hottest oven you can find (at least 250° C) for roughly 10 minutes.