Start out the evening before by making you Best Ever Pizza Dough. Leave it to ferment over night for 12-18 hours at room temperature.

The next day turn out your pizza dough onto a well floured surface and divide into 4 even pieces. Shape each piece into a round ball of dough. Cover with your bowl or a cloth and allow to rest for 20 minutes before rolling.

Preheat the oven to 450°F (225°C) and place a flat baking tray or cast iron on the lowest shelf to preheat also.

Working with one ball of dough at a time stretch or roll your pizza base into a 10 inch circle. If the dough pulls back while shaping then cover it and allow it to relax for another 10 minutes so it will be easier to pull.

Place your pizza dough on a flat baking tray lined with parchment. Once your oven is preheat, slide the parchment straight onto the pre-heated tray.

Par-bake the crust for roughly 4 minutes, until bubbly and underneath the crust is browning. Note, you do not want to get the crust too brown at this stage, just lightly underneath. Continue rolling and baking off the rest of the pizza dough.

Top the pizza with my 5 Minute Pizza Sauce, followed by the rest of your toppings.

Place the entire pizza on a tray into the freezer to freeze solid, uncovered for 2 to 3 hours. Once frozen, remove and fully wrap the pizza in cling wrap before placing it back in the freezer for the future.

Preheat the oven to 450°F (225°C) and place a flat baking tray on the bottom shelf of the oven to pre-heat again.

Unwrap your frozen pizza and immediately slide it into the pre-heat oven onto the tray.

Bake for roughly 12 minutes, until golden brown and bubbly. Enjoy your freshly made pizza, from scratch hot from the oven.