Combine the fresh yeast with the water and sugar in a bowl. If using dried yeast, sprinkle it over the surface of the water and whisk in until dissolved.

Leave the mixture to rest in a warm place for 10 - 15 minutes until frothy on the surface. Stir in the olive oil.

Sift the flour and salt into a large bowl. If using easy-blend yeast, stir it in at this point. Make a well in the centre and pour in the yeast liquid, or water and oil (without the sugar for easy-blend yeast).

Using either floured hands or a wooden spoon, mix together to form a dough. Turn out on to a floured work surface and knead for about 5 minutes until smooth and elastic.

Place in a large greased plastic bag and leave in a warm place for about 1 hour or until doubled in size. Airing cupboards are often the best places for this, as the temperature remains constant.

Turn out on to a lightly floured work surface and 'knock back' by punching the dough. This releases any air bubbles which would make the pizza uneven. Knead 4 or 5 times. The dough is now ready to use