Put the sugar and yeast into a small bowl and stir in 90 ml of the water. Set aside in a draught-free place to activate – it should take about five minutes

Mix the flour and salt in a bowl, or in a food processor fitted with the plastic kneading blade. Add the olive oil, remaining water and the yeast mixture.

Mix just until the dough comes together. Transfer to a lightly floured surface and knead for 8 minutes, adding a little flour or a few drops of warm water if necessary, until you have a soft dough that is not sticky but is dry to the touch.

Rub the inside of a large bowl to coat it with oil, then cut a shallow cross on the top of the ball with a sharp knife. Leave the dough in the bowl, cover with a tea towel or put it in a plastic bag and leave in a draught-free spot for 1 – 1½ hours until double in size (or leave in the fridge for 8 hours to rise slowly).

Punch down the dough to its original size, then divide into two portions (At this stage the dough can be stored in the fridge for up to 4 hours, or frozen. Bring back to room temperature before continuing.)

Working with one portion at a time, push the dough out to make a thick circle. Use the heels of your hands and work from the centre of the circle outwards, to flatten the dough into a 30cm circle with a slightly raised rim. (If you find it difficult to push the dough out by hand you can use a rolling pin.)

Place the dough on a lightly oiled tray dusted with cornmeal, add your favourite toppings and get it into the oven, pre-heated to 240˚C, as quickly as possible.

Bake for 12-15 minutes.