Prepare a batch of same-day focaccia dough (page 22 of my cookbook or first post on my page here…I've linked the video tutorial so you should be able to click on that at bottom left corner of this video).

When the dough is finished proofing in bowl, tip onto an work surface with extra virgin olive oil on it. Divide the dough into 4 equal sized pieces and shape into dough balls as shown in video.

Place onto two large baking trays (you can do this in batches if you only have one tray…bake two and then bake the next two!). I'm using half sheet trays (roughly 18x13 inches). Line them with oiled parchment, place two dough balls on each tray and cover with more parchment to rest at room temp for about 45 mins.

Drizzle each dough ball with a little olive oil and dimple each one until it's as thin as possible and taking up about half the tray space. Bake at 220C/430F for about 10-12 minutes or until just starting to go a little golden on top. You want it cooked through but without too much colour! Cool on cooling racks and then stack with parchment between each base and place into large freezer bag. Freeze for up to 3 months.

To bake pizzas, preheat oven to 190C/375F. Remove from freezer and add your favourite toppings directly to frozen base. This pizza is one of the recipes from my book…it has pizza sauce, mozzarella, spicy salami, fresh jalapeños from my friend's garden, homemade hot honey, basil and Parmesan. Bake for 12-16 minutes or until melty on top and golden on bottom (I bake on bottom rack because it helps to crisp the base, though every oven is different!).