Ingredients (makes four round pizzas or two large tray pizzas)

• 600g ‘00’ flour

• 100g semolina

• 10g fresh yeast/dry fast action yeast

• 2 tablespoons salt

• 1 tablespoon sugar

• 4 tablespoons extra virgin olive oil

• 500g grated mozzarella

• 200ml passata

• Handful fresh basil – chopped

• Any extra toppings you would like on your pizza

• Equipment: Baking sheets for round traditional pizzas or baking trays for deep pan pizzas

Making the Dough

• In a large bowl , or mixing bowl add the flour, dry yeast (if you have it), salt, sugar, olive oil and mix together

• Make a hole in the middle to pour in some water

• Add 400ml warm water to the bowl (if you’re using fresh yeast, add this to the water first and mix before adding to the bowl)

• Stir with a wooden spoon until you have a wet dough or until you cannot stir anymore

• Sprinkle a clean work surface with the semolina, empty the bowl onto the surface and knead the dough by hand until it is smooth, elastic and no longer sticky. You can add more flour slowly to reach the non-sticky stage

• Now you have your dough, you need to make them into round balls. For traditional round pizzas, make each ball about the size of a tennis ball; for a tray, make them slightly larger to cover your tray

• Leave the dough balls on the work surface, cover them with a damp tea towel and leave for about an hour for the yeast to work its magic and rise.