For the dough

• Mix the yeast and olive oil into the lukewarm water and leave to sit for five minutes.
• Sieve the flour onto a clean work surface, make a well and gradually pour the mixture above in. Use a fork to bring flour in from both sides, gradually bringing more in until the mixture comes together to form a dough. When it starts to come together, you will need to use your hands to knead the dough until you have a nice bouncy dough.
• To prove, put the dough in a bowl and cover with a wet towel for about an hour.
• Pre-heat oven to hottest temperature.
• If you have a baking stone, now is the time to put it in the oven. Otherwise, some simple metal trays will do the trick.

For the tomato sauce

• Finely chop the red onion, add olive oil and onion to a non-stick pan then cook over a low heat for five minutes. Add the garlic and cook for a further five minutes until the onions are completely soft and the garlic just tender. Add the chopped tinned tomatoes, salt and pepper. Then reduce to a semi thick paste.
• While this is reducing, prepare your other toppings. You won’t need very much – we used half a red onion, half a red pepper, four mushrooms, all finely sliced and grated a small amount of cheese.
• Dust down a surface with flour then knock back the dough by kneading to remove all the tiny air bubbles.
• What we now want is around four super thin pizzas. Divide the dough into equal portions then roll out so they are super thin.
• Add the tomato topping, all of your ingredients, cheese (if using) then season with salt and pepper.
• As the oven is very hot, you will need to keep an eye on the pizzas as they are cooking. But as a rule of thumb, 4 to 6 minutes should do the trick, so the base is firm but not burnt.
• Garnish with your favourite herbs such as basil. Enjoy! 

* Dough recipe is a variation of a Jamie Oliver recipe.