Basic pizza dough

Preheat oven to 100°C.

Make a yeast sponge by stirring the yeast and sugar with half a cup of water. Set aside to get frothy – about 10 minutes.

Combine the flour and salt in a large bowl. Make a well in the centre and pour in the yeast sponge, half of the remaining water and the olive oil.

Using a knife, your hands (or dough hook, if using a stand mixer or processor), gradually draw the flour from the sides into the liquid. Work the mixture into a dough that is soft and sticky, but still able to be handled. Add more water or flour as you go, if needed.

Turn out onto a well-floured surface and knead for 10 minutes until the dough is springy. Add the additional flour (for ease of kneading) gradually at this stage, trying not to add too much as we are aiming for a soft dough.

Once the dough springs back to the touch, place in an oiled bowl and cover with a damp tea towel. Place on another folded tea towel in the preheated oven and switch it off. Leave for 30 minutes or until doubled in size. While the dough rises, prepare your toppings or fillings.