Pizza dough

Let it sit at room temperature for about 30 minutes, then press it out from the centre towards the edge. If it springs back, cover it and rest it for another 10–15 minutes; avoid rolling it hard, which can squeeze out the air.

Heat your oven to its highest setting, ideally 240–250 °C, with a baking tray or pizza stone heating inside. Bake the topped pizza for about 7–12 minutes, until the crust is browned and the base is cooked through.

Yes. Put it in a lightly oiled, covered container with room to expand and refrigerate it overnight; bring it out about 30–60 minutes before shaping so it is easier to stretch.

Yes. Divide it into portions, lightly oil each one, seal them in freezer bags and freeze. Thaw overnight in the fridge, then let the dough sit at room temperature for about 30–60 minutes before shaping.

For a quick base, use naan, pitta or a flatbread; tortillas make a very thin, crisp base. They cook much faster than dough, so add toppings sparingly and watch them closely in a hot oven.

Spread on a thin layer of tomato sauce, then add mozzarella and toppings such as mushrooms, peppers, olives or cooked sausage. Keep wet toppings, including fresh mozzarella and courgette, modest so the centre does not turn soggy.

No. Raw dough can contain flour and yeast that have not been cooked, so do not taste it while preparing or rising; bake it fully before eating.