Activate the Yeast: In a jug, mix the fast-action yeast and caster sugar with the 325ml of lukewarm water. Give it a gentle stir and then set it aside for 5-10 minutes. You'll know it's ready when a light, creamy foam appears on the surface. This shows the yeast is alive and active.

Combine Dry Ingredients: While the yeast is activating, place the 500g of flour and 1 tsp of salt into a large mixing bowl. Use a whisk to combine them thoroughly, which helps distribute the salt evenly.

Bring it Together: Make a well in the centre of the flour. Pour in the frothy yeast mixture and the 2 tbsp of olive oil. Using a wooden spoon or your hands, gradually mix the flour into the liquid until a shaggy, sticky dough starts to form.

Knead the Dough: Tip the dough out onto a lightly floured work surface. Now it's time to knead. Knead for a solid 10 minutes. The dough will transform from sticky and rough to smooth, soft, and elastic. What works best for me is using the heel of my hand to push the dough away from me, then folding it back on itself and turning it slightly.

The First Rise: Lightly oil the large mixing bowl you used earlier. Place the kneaded dough inside and turn it over once to coat it lightly in oil. Cover the bowl with a clean, damp tea towel or cling film. Leave it in a warm, draught-free spot to rise for 1-2 hours, or until it has doubled in size.

Knock Back and Divide: Once the dough has doubled, gently press your fist into the centre of it. This 'knocks back' the air. Tip it back onto your floured surface and knead gently for a minute before dividing it into four equal pieces.

The Second Rest: Shape each piece into a smooth ball. Place them on a floured tray, cover with the damp tea towel again, and let them rest for another 15-20 minutes. This lets the gluten relax, making the dough much easier to shape.

Shape and Bake: Your dough is now ready! When you're ready to bake, preheat your oven to its highest setting, typically 240°C (220°C fan), with a pizza stone or heavy baking tray inside. Gently stretch each dough ball into a rough circle using your hands, top with your favourite ingredients, and bake for 10-12 minutes until the crust is golden and the cheese is gloriously melty and bubbling.