Before you start: Place a 3 cm thick pizza stone or The Pizza Steel on the top shelf and preheat your kitchen oven to its absolute highest setting—usually 240°C–250°C (Gas Mark 9).

1. Activate the yeast (5 mins): Pour the lukewarm water into a large mixing bowl. Stir in the dried yeast and sugar. Leave it to sit for 3 to 5 minutes until you see a few small bubbles forming on the surface.

2. Bring the dough together (5 mins): Add the olive oil and salt to the bowl. Start adding the flour gradually, stirring with a wooden spoon. Once the dough comes together and becomes too thick to stir, tip it out onto a lightly floured worktop.

3. Knead until smooth (5 mins): Knead the dough thoroughly with your hands for about 5 minutes. Only add a tiny dusting of extra flour if it is sticking aggressively to your fingers—you want the dough to remain soft, smooth, and pliable. Shape it into a neat ball.

4. The quick prove (35 mins): Grease your mixing bowl with a drop of olive oil, place the dough ball inside, and cover the bowl with a clean, damp tea towel. Place it in a warm, draught-free spot. Let it rise for about 35 minutes until noticeably puffed up.

5. Shape and bake (10 mins): Divide the risen dough into two equal portions. Using your fingertips, gently press a dough ball outward from the center onto a piece of parchment paper or a pizza peel dusted with semolina flour. Avoid using a rolling pin if you want a puffy, airy rim. Top quickly with your favourite sauce and ingredients (keep them light so the base doesn't get soggy). Carefully slide the pizza (along with the baking paper) onto the scorching hot baking tray. Bake for 8 to 12 minutes (depending on oven temperature) until the crust is beautifully golden brown and the cheese is bubbly and charred in spots.