Lightly oil a large bowl. Put the ingredients in another large bowl and make a well in the centre. Add 430ml/15¼fl oz/1¾ cups lukewarm water and mix together, using a wooden spoon, to a rough dough.

Turn the dough out onto a lightly floured work surface and knead for about 10 minutes, or until the dough is smooth and elastic and springs back when poked. Transfer the kneaded dough to the prepared bowl, cover with a clean, damp tea towel and leave to rise in a warm place for 45 minutes, or until it has doubled in size.

Turn the dough out onto a lightly floured work surface, knock the air out of the dough by punching it with your fist and knead gently once or twice. Shape the dough into 6 evenly sized dough balls, cover again and leave to prove for at least a further 10 minutes. In a perfect scenario, make the dough in the evening and let it rest overnight.

Preheat the oven to 250°C/500°F/Gas 9 and grease several large baking sheets. Roll out the dough pieces to 23cm/9in diameter circles, then put them on the prepared baking sheets. Add your toppings and bake as indicated in the following recipes.