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18g sourdough starter (refresh it earlier in the day if you can)

227g water

350g plain flour

7 g/ 1 tsp salt

11g/1 tbsp olive oil

1 tin chopped tomatoes

A generous pinch of dried oregano

½ tsp dried basil or 1 tbsp fresh basil finely chopped

1 clove fresh garlic, finely chopped

1 tsp red or white wine vinegar

Salt and pepper

125g mozzarella cheese or whatever cheese you prefer

Any other of your favourite pizza toppings

Fresh basil and olive oil for after baking

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1. Mix all the dough ingredients into a shaggy dough. Cover and set a timer for 15 minutes

2. Stretch and fold the dough. Cover and set the timer for another 15 minutes.

3. Stretch and fold three times more at 15-minute intervals.

4. Cover and leave overnight to prove.

5. Sprinkle flour on the counter. Divide the dough into three equal pieces and shape into balls.

6. Cover and leave to relax (the pizza dough!)

7. Turn your oven on to its highest setting. Tear off 4 pieces of baking parchment big enough to cover your baking tray.

8. In a small bowl mix the sauce ingredients together. Taste it for seasoning and get it how you like it.

9. If you’re using mozzarella, drain it and slice it thinly or break into small pieces. Get your other toppings ready.

10. Flatten a circle of dough on a well-floured counter until it’s the thickness of crust you like. Slide the base onto a square of baking parchment and then onto your tray. Do this with a second piece of dough.

11. Spread over a quarter of the tomato topping and any other toppings then dot with a quarter of the cheese.

12. Get the pizzas into your roasting hot oven for around 8-10 minutes. Keep an eye on it as every oven is different. When it’s ready take it out of the oven. Take them out after 5 minutes if you want to freeze them and eat them later.

13. Drizzle over olive oil and sprinkle over torn leaves of basil if you’re using it.

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Chile-Honey Drizzle

½ tsp chilli flakes

1 tbsp tomato paste

2 tbsp extra-virgin olive oil

1 tbsp runny honey

Fine sea salt and black pepper

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Put the chilli flakes and tomato paste in a small saucepan with two tablespoons of water, bring up to a simmer, then cook, stirring often, for 90 seconds, or until almost all the water has evaporated and the tomato paste is bubbling.

Take off the heat, stir in the oil and leave to cool. Once cool, whisk in the honey, a teaspoon and a half of water and a quarter-teaspoon of salt and set aside until you’re ready to serve.