New York style pizza

Warm the water and stir the active dry yeast into it so it rehydrates and activates before mixing.

Weigh the flour, water, salt, oil and dough enhancer into the food processor bowl.

Run the food processor until the dough comes together, about 20 seconds, then a further 30 seconds to about 50 seconds total; the food processor forms gluten faster than a stand mixer and exposes the dough to less oxygen.

Put the dough in a large bowl, cover with an inverted smaller bowl and rest a couple of hours.

Dust very lightly, gather the risen dough into a ball against the board, and rest a further two hours under cover on a floured board.

Stretch the dough by grasping the outside and letting gravity do the work, keeping the hands wide set with no sharp points so it does not tear, to a full 16 inches.

Dust the peel heavily, put the stretched dough on it and add salt and a little olive oil.

Preheat the pizza oven on high about 30 minutes so the stone is hot, then drop to about medium for a four minute bake rather than the 90 seconds a Neapolitan pizza takes.

Top with San Marzano tomatoes pureed with a little salt.

Bake about five minutes, turning for colour, to an even brown with black spots rather than the high contrast leoparding of a Neapolitan pie.

Finish with a little extra olive oil.