Warm the milk/water a little until it reaches body temperature. Pour into a mixer bowl, and add in the yeast and leave to bloom for 10 minutes

Add in the flour, olive oil, salt and sugar, then mix with the dough hook on a medium speed for about 8 minutes until it is smooth and stretch

Place in a lightly oiled bowl and cover with a damp clean tea-towel, and leave to prove and double in size at room temperature. Alternatively, cover in cling film and prove overnight in the fridge

Once proved, divide into two balls

Pre-heat the oven to 220°C / 425°F with a baking stone inside

Press out one of the dough balls to roughly a 25cm / 10" circle. Dust a pizza peel with cornmeal, then lay the dough on the peel

Top the pizza with tomato sauce, cheese and toppings of your choice

Slide the pizza onto the stone, and bake for 12-15 minutes or until the crust is risen