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Whisk the water, sugar and yeast together in a bowl and set aside for 5 minutes or until it starts foaming on the surface.

Mix the flour and salt together in a separate bowl and make a well in the centre. Add the yeast mixture and oil and mix to combine.

Turn the dough out on to a lightly floured surface and knead for 5 minutes until the dough is smooth and elastic. Place the dough in a large bowl, lightly greased with olive oil. Cover with a clean kitchen cloth and allow it to rise in a warm place for 1 hour. Once the dough has doubled in size, punch it down and roll it out into a large circle on a lightly floured surface. Turn the Skottel to a low heat and brush both sides of the pizza base with oil.

Place the pizza base on to the Skottel. Cook for 2–3 minutes a side, spinning and flipping the base occasionally in order to prevent the bottom from burning.

FOR THE TOPPINGS