Ingredients for the dough: 600g strong white flour, 5tsp yeast, 4tsp sugar, 4tbsp olive oil, 3tsp salt, 350ml water

Measure out your flour

Add your yeast to one side of the bowl

Add your salt and sugar on the other side of the bowl

Add your oil and water in the centre so that it does not directly contact the yeast

Roughly combine with a spoon

Attach to a stand mixer with a dough hook. You can hand knead the dough instead but it is more wet than typical bread

Mix on a low speed for 10-12 minutes

The dough should come together

Remember to scrape the hook and bottom of bowl to ensure all ingredients combine

The dough should look and feel soft and elastic when done

Place in a well oiled bowl. Turn the dough to cover in the oil

Cover and leave to prove for 1.5-2 hours

Next, make your tomato sauce. Add 175g tomato purée and 5tbsp of olive oil to a container

Add your flavourings: 2 cloves garlic, 1tsp oregano, 1tsp fresh basil, 1tsp fresh rosemary. Season with salt and pepper

Add up to 200ml water. Add bit by bit until you reach your desired consistency. Cover and leave to rest till needed

Preheat your oven to 210oC towards the end of your proving time. Place your pizza stone or baking sheet on top shelf

Your dough is ready when it has doubled in size. Deflate with your fist

Sprinkle a generous amount of polenta on a baking sheet

Take a fifth of your dough and place on sheet. Roll out with a floured rolling pin. Lift the dough so it doesn’t stick

Spread with your tomato sauce. Do not go right up to the edges as it will burn

Add your toppings: I went for mozzarella, mushrooms, green chillis, vegetarian sausage, red pepper and goats cheese!

Transfer to your pizza stone - be careful as it is hot and the dough might tear

Place on top shelf of oven and cook for 12-15 minutes

Once cooked, loosen the bottom with a palette knife and slide onto your serving plate

Slice and enjoy!