Take the dough ball out of the fridge 4 hours before baking. You could take it out 30 minutes before but the closer to room temperature the better. If you have a temperature probe you are looking for 17 – 22C in the centre of the ball.

If you are using a domestic oven pre-heat it and a heavy baking tray or pizza stone for 30 minutes on its highest setting (230C).Alternatively fire up your home pizza oven.

Carefully lift out the dough ball. It can be a little resistant so carefully unstick the sides and lift out.

Make the top of the dough ball the bottom of your pizza base, i.e. the side that sat uppermost in the tub.

Use semolina or flour to coat your dough ball. Then dust a work surface and stretch your pizza base.

Working from the centre out create a well in the middle of the ball. Push the air bubbles to the outside of the pizza, which helps to create a puffy crust.

Once you have a disc shape lift it off the work surface. Start to stretch it into a pizza base using the back of your fists. Or alternatively holding the outer rim and slowly turning the dough whilst its own weight stretches it. Remember to put the dough back on the work surface regularly so that it gets coated in flour/semolina. You are looking for at least a 10” pizza shape.

If you are using a domestic oven place the un-topped pizza on a sheet of oiled baking paper. Then place on the preheated baking tray or pizza stone and allow it to bake for 2 minutes.

Take the pizza out and now top your pizza. Then place the pizza back in the oven and bake for a further 6-8 minutes depending on how hot your oven is or how well cooked you want your pizza.