Perfect pizzas

1 Place the flour, yeast and salt into a large bowl and stir together. Make a well in the centre of the flour and pour in the water. Using a spatula, bring the mixture together very roughly then tip out onto a surface.

2 Knead for 10 minutes until smooth and elasticated, trying not to add too much flour. Shape the dough into a ball and place into an oiled bowl. Cover with a clean tea towel and place somewhere warm for 1-2 hours, or until doubled in size.

3 Preheat the oven to 220ºC, gas mark 7 or higher if the oven allows. Lightly dust the surface with semolina, if using, or flour. Divide the dough into four, shape each piece into a ball then roll each one out to the size and thickness of your choice. Transfer to lightly oiled pizza trays or baking sheets.

4 Spoon a thin layer of passata over each pizza base, then scatter over your choice of toppings, taking care not to overload it. Bake for 10-12 minutes, or until golden and cooked through. Slice and serve straightaway.

Cook’s tip If you want to freeze ahead, cook the bases topped with just the passata for 5 minutes until pale golden. Leave to cool, then freeze flat. Once frozen, stack into a large freezer bag. To cook, scatter over your choice of toppings and bake from frozen.