There are lots of ways to make pizza bases - some are easier than others, but not quite as authentic. This recipe will stand you in good stead against most pizza restaurants and yet isn't too complicated. It makes two big pizza bases.

Take half a pint of warm water and place it in a bowl, and sprinkle in a packet of dried yeast, then cover with a teatowel and leave in a warm place for five to ten minutes, so that it becomes frothy. Sieve 28 ounces of plain flour with a pinch of salt into a large bowl, make a well in the middle, add the yeast and four tablespoons of olive oil and stir well to make a smooth dough.

Take this out of the bowl and knead well for a long time - about 20 minutes is great - with the heel of the hand and the fingers, turning, flattening and twisting the whole time. Now put it back in the bowl (grease it lightly first) and cover again, leaving it in a warm place for an hour. Go back to it and punch it back into the bowl until it's flattened - this is very satisfying - then cover again and leave for a last hour. Remove from the bowl to a floured surface, and knead one more time to remove the air. Now divide into two and roll out into big rounds (leave the spinning of the dough to the professionals), turn the edges up, and top with tomato sauce and whichever toppings you choose. Or if you're fed up of tomato sauce, why not try pesto?