Pizza dough

Harry's speciality! Make sure you allow plenty of time before you need to eat the pizza.

Prep time: 25 mins + rising

Cook time: 10-12 mins

2 cups warm water

2 tsp sugar

2 tsp dry yeast

5 cups high grade flour, plus extra for kneading

2 tbsp olive oil

1 tsp salt

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Put the pizza stone in the oven and turn up to max.

Place water and sugear in a large mixing bowl and stir to dissolve. Sprinkle yeast over the top and allow to stand in a warm place for 10 mins.

Mix in flour, oil and salt until evenly combined, working to a soft dough. Knead on a lightly floured surface or with the dough hook for 5 mins until smooth and a little sticky. You can throw the dough onto the bench several times to get the gluten working. Transfer to a lightly oiled bowl, cover with a clean tea towel and leave to rise in a warm place until doubled in size (30-40 mins).

Turn out onto a lightly floured surface, roll into a log shape, Annabel Langbein cuts into four even pieces but we did 6, otherwise the pizzas are too big (because we like them thin and crispy).

Roll each piece into a ball and leave to rise in a warm place for 15 mins.

Roll out each pizza into the desired shape - we go traditional circle to use the pizza stone, but you could make a rectangle and put on baking paper to put on a heated oven tray if you don't have a stone.

Dress with all your favourite toppings, cook and apply to face!! (As Nigella

would say).

And then there's Harry's favourite, Calzone..