Clifford's Pretty Perfect Pizza's

In a glass jug mix the lukewarm water (must be lukewarm or the yeast will activate too quickly) with the sugar until dissolved. Careflly spread the yeast over the top of the water. Set aside.

Sift the 5 cups of flour into a large mixing bowl and then add the salt and the olive oil. Make a well in the centre of the flour and pour the yeast and water mix into the flour and start mixing with your hands.

Once the flour and water mix has started to combine tip it out and start kneading on the kitchen bench. You may need to add a touch of flour if the mix is too sticky or some water if it is too dry. Keep kneading until all the ingredients are combined and there is no sticking oin the bench. Put the dough back into your mixing bowl and cover with a tea towel. Set aside for the moment to rest while you cut up your ingredients.

Turn your oven to 210 dgerees for a fan forced oven or 230 for a conventional oven. Cut up all your ingredients and add others if you wish (my wife loves sun dried tomatoes and pesto on hers).

Divide the dough into three equal parts and then use a rolling pin to roll out to the size of your trays. Once spread out onto your trays then add the tomato base onto your base and then add your ingredients. Make sure you work from the outside in to reduce the chances of burning on the edges.

Put your pizzas into the oven and put on the timer for 10 mins. After 10 mins then rotate the pizzas 180 degrees and then timer on for a further 7 mins. In my oven this gives a slightly brown colour to the tops of the pizzes.

Cut and then enjoy - my friend Colin in Sydney dies a little bit everytime I tell him I make these and he is not around to enjoy them!