Pizza dough

Makes 4 large or 6 smaller pizzas

• 1t sugar

• 1t instant dry yeast

• 1 cup water, room temperature

• 2 cups cake flour

• 1t salt

• 2T olive oil

• coarse white flour (also called wheat flour), maize meal or polenta for dusting bases

Put the sugar and yeast in the water. Wait until the yeast starts to bubble, about 3 to 5 minutes.

Sift the flour and salt into a mixing bowl. Make a well in the middle and pour in the yeast mixture. Add the olive oil.

Knead the dough for 3 minutes or until smooth to the touch. Cover with a damp tea towel and leave to prove for 30 minutes in a warm area (close to the fire is good).

Once the dough has doubled, knead it again to get the air bubbles out. Divide into four or six portions.

Using your hands, flatten and stretch each portion to make a pizza base that fits the terracotta plate (we used a 36cm-diameter plate).

Dust the bases with flour, maize meal or polenta, and set aside on a well-floured surface until you’re ready to add the toppings.

As with any dough, it is an art – the more you make it, the better you’ll get a feel for the perfect consistency.