Classic pizza dough

MAKES 2 X 25CM PIZZAS 300g ‘00’ flour or strong white flour (or half and half), plus extra for dusting ½ x 7g sachet fast action dried yeast 1tsp fine sea salt

Make the dough at least 6 hours (or up to 48 hours before). Pour 200ml cold water into the bowl of a stand mixer fitted with a dough hook, then tip the flour on top. Add the yeast and salt in separate piles. Mix for 10 minutes on a medium–low speed until smooth, springy and slightly sticky. If it’s really dry and isn’t coming together, add another 1tbsp water. If it’s too wet, add another 1tbsp flour (if using all ‘00’ flour it will probably need extra flour than if using strong or a mixture).

Sprinkle the work surface with a little flour and tip the dough out on to it. Knead it until it comes together in a smooth, round ball that holds its shape well and springs back when you poke it.

Using a dough cutter or a sharp knife, cut the dough in half and roll each piece into a smooth round, like a tennis ball. Put the dough balls on a baking tray or large plate dusted with flour, cover tightly with cling film or a damp tea towel, and transfer to the fridge for at least 6 hours or up to 48 hours.

Remove 1 hour before cooking and keep covered to prevent the dough drying out.

Dust a thin wooden chopping board, the dough balls and a rolling pin with flour.

Press down the middle of each ball with your fingers, but don’t press the edge of the ball, as that will be the crust.

Roll out the dough, moving the rolling pin up and down and rotating the dough, pressing down firmly, until it is about 25cm in diameter, or make an oval or rectangle if you prefer. If the dough is sticking to the board, lift it with the dough cutter and sprinkle a little flour on the board.

Add the topping of your choice before cooking according to the recipe.