Method

​1 Dissolve the sugar in half the warm water (150ml). Stir in the yeast and mix well. Set aside for 5 minutes to allow the yeast to start to work and crate a froth.

2 Place the remaining dry ingredients in a large mixing bowl. Add the yeast mixture and oil and mix well, adding the remaining water a little at a time (150ml). After mixing you should have a fairly wet dough.

3 Cover the bowl with a tea towel and allow the dough to rise in a warm place for about 15 minutes. Meanwhile, preheat the oven to 200°C/fan 180°C/gas mark 6.

4 Divide the dough equally into four if you would like four separate pizzas. Transfer the divided dough on to baking parchment. Flatten out the dough into your desired shape.

5 Now transfer the bases and baking parchment on to baking trays. Bake the pizzas for 10 minutes (without topping) and then remove from the oven.

5 While the pizzas are baking, tip the tin of chopped tomatoes into a saucepan. Add the herbs and reduce until thick. Remove the pizzas from the oven and spread over the sauce. Follow by adding your favourite toppings. My favourite is mushroom, sweetcorn and red pepper topped with lots of cheddar cheese.

5 Finally, return the pizzas to the oven and bake for a further 15–20 minutes until bubbling and golden. Serve hot, straight away.