FREEZE AHEAD

Punch down risen dough in bowl. Shape into four balls, then roll out balls on a lightly floured surface to rough 30.5cm (12in) rounds. Transfer bases individually to large sheets of baking parchment. Roll bases up in the parchment and transfer to large freezerproof bags or wrap in clingfilm (keeping them flat). Freeze for up to 3 months. To use, allow to defrost fully and come up to room temperature. Unroll, if needed, and follow To Cook instructions.