In a large mixing bowl add the flour, salt, honey, instant dry yeast and warm water. Using your hand start mixing dough together. Keep one hand clean and use only one hand to knead the dough in the bowl. Once the dry ingredients are mixed in, you will have a sticky dough.

Using a dough scraper transfer the mixture to a clean kitchen surface and rub your hands with olive oil. Use the oil to help you knead the dough. It will come together and get sticky again. Add a little olive oil at a time and keep kneading until the dough is soft and smooth. This should take 10 mins.

Brush the bowl with olive oil and place the ball of dough inside it, cover with a tea towel and let it proof. This is the first proof so be patient and give it time to rise. Ideally in a warm atmosphere this should take 45-50 mins to double in size. Alternatively, you can transfer the bowl to the fridge and let it rise overnight for 12 hours.

Once the dough has risen, oil your hands and divide the dough into 3 parts. Shape into balls and cover with a towel. We want them to rise again. This time for 15-20 mins. If you are not making pizzas within an hour then you can transfer the balls to a tray that is dusted with flour, cover with a tea towel and transfer to the fridge. This will store well for 12 - 18 hours in the fridge. When ready to use remove from the fridge and let it rise/come to room temperature for 20 mins before shaping, topping and baking.

At this stage we can preheat the oven to the highest setting it has. After 20 mins, get a piece of baking paper (it should be approximately 10 inches in diameter.), sprinkle over semolina, this is essential or else the pizza will stick to the baking paper or the baking surface making a mess before it can even go into the oven to bake.

Place one of the pizza dough balls on the baking paper, drizzle a little olive oil on the dough and using your fingers, start stretching the dough out. Keep poking through the dough, maintaining a 1 inch edge around the dough. We are looking to create an 8/9 inch round. If the dough rips, pinch it back together, it is very forgiving.

Top with your pizza with sauce, add cheese, toppings of your choice and more cheese. Using a pizza steel/large flat tray, transfer the pizza to the oven. You want to bake this pizza on a pizza stone or cast iron pan that has been preheating for about 40 mins. If you don’t have those, you can use a baking tray that is flipped upside down and placed in the middle of the oven while it is preheating. This will give you have beautiful golden base. Let it bake for 10-15 mins until the sides are golden, the cheese has melted and the toppings are golden.

Using a plate/peel/steel remove the pizza from the oven and let the baking paper assist you to transfer it to the chopping board. Cut into slices and serve.