Classic Pizza Dough

In a large mixing bowl, whisk together 2 cups bread flour and 1½ tsp salt.

In a small bowl or measuring cup with pouring spout, whisk 1 cup of warm tap water (ideally around 110°F) with 1½ tsp honey until dissolved. Sprinkle in 1½ tsp active dry yeast. Allow to rest for 5 to 10 minutes to allow the yeast to bloom and create a frothy surface. Then stir in 1½ tsp olive oil.

Pour yeast mixture into the large bowl with flour and salt. Combine and knead for around 3 minutes until a shaggy dough has formed. It may be sticky at this stage. Allow to rest for 15 minutes.

Turn dough out onto a heavily floured board; knead for a further 3 minutes. Depending on the day's humidity, you may need to add an additional tablespoon or two of water to the dough before turning it out if it is too dry, or a sprinkle of extra flour if it's too wet.

Transfer to a large greased bowl, rubbing a little oil onto the surface of the dough to avoid a skin forming. Cover with cling wrap and allow to rest and rise at room temperature for 4 hours.

Making sure it is securely wrapped, transfer bowl to the refrigerator for 24 hours or at least overnight.

Turn dough out onto a heavily floured board. Cut into 2 equal pieces using a bench scraper or knife. Shape into 2 balls, making sure the seam is underneath. Transfer to a floured board or baking sheet. Lightly cover with a clean, dampened dishcloth or greased cling wrap. Allow to rest for around 1 hour until it gets to room temperature. Depending on the room's temperature and humidity, this may take less or more time.

When ready to cook, preheat your oven to the highest setting (around 500°F). Place each dough ball on a separate greased sheet pan and use your fingers to stretch, then lift the dough and hold at 10 and 2 o'clock positions with your knuckles underneath, rotating and stretching from underneath into 10-inch rounds. Add toppings of your choice and bake for around 7 to 10 minutes. Finish off under the broiler for 1 minute to create a charred, browned crust and bubbly top. Garnish with torn fresh basil or oregano leaves.

After roasting, broil pizza at 500°F for 2-3 minutes or until charred in spots and bubbling.