Bloom the yeast. In your large mixing bowl, combine the warm water, sugar, and yeast. Give it a gentle stir with your wooden spoon, then leave it for 5 minutes. You'll see a frothy, creamy foam form on top—that's the yeast waking up and telling you it's ready. The smell will be slightly bready and yeasty, not sour.

Mix the dry ingredients. Add the flour and salt to the bowl. Stir everything together with your wooden spoon until it forms a shaggy, lumpy dough. The mixture will look dry in places and sticky in others—that's exactly right. The colour should be an even, pale cream.

Add the oil and knead. Drizzle in the olive oil, then use your hands to bring the dough together. Knead in the bowl for about 5-6 minutes, folding the dough over itself and pressing down with the heel of your hand. The dough will start smooth and slightly tacky, then become elastic and springy. When you press it with a finger, it should bounce back slowly. The texture will feel like a soft earlobe.

First rise. Shape the dough into a smooth ball, then rub a tiny bit of olive oil over the surface. Cover the bowl with a clean tea towel or cling film, and leave it in a warm, draught-free spot for 1-2 hours. The dough should double in size and feel puffy and airy when you gently poke it. You'll see small bubbles just under the surface.

Divide and shape. Tip the risen dough onto a lightly floured surface. Punch it down gently to release the air, then cut it into two equal pieces. Roll each piece into a ball, cover with a tea towel, and let them rest for 10 minutes. This resting step relaxes the gluten so the dough stretches easily without snapping back.

Stretch the base. Take one dough ball and press it flat with your fingertips, working from the centre outward, leaving a slightly thicker edge for the crust. Then pick it up and let gravity stretch it, draping it over your knuckles and rotating it gently. The dough should become a rough circle about 30-35cm across. The centre will be thin enough to see light through, while the edge stays puffy. If it tears, just pinch it back together.

Prepare the sauce and toppings. While the dough rests, make your quick sauce. In a small bowl, mix the chopped tomatoes, minced garlic, and dried oregano. Taste it—it should be bright and herby, not too acidic. If it tastes sharp, add a pinch more sugar. Cook any meat toppings in a frying pan over medium heat until browned and cooked through. The chicken or beef should be sizzling and smell savoury, with no pink remaining.

Assemble and bake. Place the stretched dough onto a floured baking tray or hot pizza stone. Spread a thin layer of sauce over the base, leaving a 2cm border bare. Scatter the grated mozzarella evenly, then add your cooked meat and any other toppings. Bake at 240°C (fan 220°C) for 12-15 minutes. The crust should turn a deep golden brown, the cheese should bubble and form brown spots, and the base should be crisp underneath—you'll hear a satisfying crackle when you slide a spatula under it.