Wolfgang Puck's California pizza dough

Stir the yeast and honey into a quarter cup of warm water, about 105F, and let it dissolve 10 minutes.

Add the salt, olive oil, three quarters of a cup of equally warm water and a cup of flour, and stir to a batter.

Stir in another cup of flour, then enough more to make two and a half cups in the bowl, until it is too thick and annoying to stir.

Turn out onto a board sprinkled with maybe a quarter cup of flour and knead, smooshing with the palm, about five minutes to a smooth, fairly firm, very slightly sticky dough; it takes about three cups of flour in all.

Coat the rinsed mixing bowl with a little olive oil, return the dough, cover with a damp towel and leave in a warm place half an hour to 40 minutes until almost doubled.

Turn out onto a floured board, pat it down to deflate it and cut into four pieces.

For each piece keep folding the outsides down and under, tucking underneath while the top stretches, about six or seven times.

Put them on a tray, cover with a towel and leave in a warm place 20 minutes to half an hour.

On a lightly floured board press out from the centre with the fingertips to about eight or ten inches, leaving a rim for the California look; rolling is fine too.

Move it onto a pan with a good amount of cornmeal and brush with extra virgin olive oil to seal it from the sauce.

Spread a couple of tablespoons of sauce, a very light shaking of red pepper flakes, then a little mozzarella, a little fontina and a light sprinkling of Parmesan.

Bake on the bottom of a 450F oven for five minutes.

Move to the middle rack another four or five minutes; the bottom comes out really crispy even without a pizza stone.