Obviously you can buy ready made pizza bases and I might just do it.The topping is so good it would still be lip smacking. I also buy already grated mozzarella and parmesan. I have noticed that it isn't that much more expensive and it is significantly easier.

To make the pizza base place all the dry ingredients in a mixing bowl. I use a free standing mixer and dough hook for all my yeast baking but you can mix by hand if you feel enthusiastic.

Keep the salt away from the yeast in the bowl at first as it can inhibit it's power.Add the oil and water and mix well on a slow speed until the dough starts to come together. Mix on a medium speed until the dough becomes smooth and elastic. About 8 minutes.

Cover and leave in an oiled bowl until doubled in size. About an hour. Pre-heat your oven to 190 C.

Empty out the dough onto a floured surface and knead for a couple of mins. Divide the dough into four balls. One for each pizza.

You need to have two flat baking trays ready. I line mine with bacoglide for it's brilliant nonstick properties and ease of transfer. I roll out the pizzas using a rolling pin. Be gentle but persistent the dough can roll back but keep going until you have four pizzas rolled out to about 2 mm. The outside rim can be thicker.

Transfer the pizzas onto the baking trays and set aside. It's much easier to put the toppings on when the pizza is already on the tray.

Put all the topping ingredients apart from the mozzarella into a food processor and whizz to combine. You could mix all together by hand in a bowl.