Mix dry: Place flour, yeast, sugar and salt in a large bowl. Mix with a wooden spoon.

Add wet: Make a well in the center. Pour in oil and water. Mix to bring together so it comes away from the side of the bowl.

Knead for 5 minutes: Sprinkle work surface with ½ the Extra Flour. Scrape dough out of bowl. Bring together into a ball then knead for 5 minutes until pretty smooth. Shape dough into a ball.

Drizzle large bowl with Extra Olive Oil. Place dough in, turn over and rub top with oil. Cover with cling wrap, then put in a warm place for 1 – 2 hours until it doubles in size.

After rising, refrigerate bowl with dough for up to 5 days.

Scrape dough out of bowl on work surface lightly dusted with flour. Shape into log, fully deflating dough in the process.

Cut into 3 equal portions – one for each pizza base. For each dough portion, shape into a ball, tuck the sides under.

Place balls, smooth side up, on a large tray – 5cm / 2" from edge of tray, 10cm / 4" from each other. Cover tightly.

Leave in a warm place 1 hour until almost double in size.

Preheat oven to 275°C / 530°F. Sprinkle work surface with ½ tablespoon flour. Place one dough ball on top.

Use fingers and palms to stretch the dough until it's almost the size of a 30cm / 12" pizza pan.

Neaten up the shape and leave a 1 cm / ⅓" of the edge untouched.

Spread with ¼ cup pizza sauce, 130g freshly grated mozzarella, then toppings of choice.

Bake for 10 minutes, rotating at 4 minutes and checking at 8 minutes, until cheese is melted.