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1
Pour 150ml of the water into a bowl and sprinkle over the yeast.
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2
Stir to dissolve, then leave to rest in a warm place for ten minutes.
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3
Sift the flour, salt and pepper into a large bowl.
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4
Stir the honey and olive oil into the yeast mixture until well combined.
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5
Make a well in the centre of the dry ingredients and pour in the yeast mixture, mixing to form a soft and slightly sticky dough.
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6
Add enough of the remaining water, little by little, until you have achieved the correct consistency.
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7
Transfer the dough to a lightly floured work surface and lightly flour your hands.
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8
Knead the dough for ten minutes until it is smooth and pliable.
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9
Lightly oil a large bowl - it should be big enough to allow the dough to double in size.
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10
Put the dough inside and cover with cling film.
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11
Set aside in a warm place for 1-2 hours.
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12
When the dough has doubled in size, remove the cling film and punch the dough down.
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13
Remove from the bowl and knead again until smooth.
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14
Divide into five round balls and let the dough rest before shaping.
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15
If you're storing the dough for later use, put it in a freezer bag and refrigerate it.
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16
To shape the dough, lift a ball of dough on to a lightly floured work surface and lightly flour the top.
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17
Flatten the dough with your fingers before picking it up and slapping it onto your work surface.
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18
Repeat this a couple of times.
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19
Now drape the dough over your clenched fist and stretch it gently from the outside rim.
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20
Place the dough in well-floured pizza tins or baking sheets, top with your choice of toppings and bake in a hot oven until the topping is melted and the edges are crispy.
