Pile the flours and salt on to a clean surface and make an 18cm / 7 inch well in the centre. Add your yeast and sugar to the tepid water, mix up with a fork and leave for a few minutes, then pour into the well. Using a fork and a circular movement, slowly bring in the flour from the inner edge of the well and mix into the water. It will look like stodgy porridge - continue to mix, bringing in all the flour. When the dough comes together and becomes too hard to mix with your fork, flour your hands and begin to pat it into a ball. Knead the dough by rolling it backwards and forwards, using your left hand to stretch the dough towards you and your right hand to push the dough away from you at the same time. Repeat this for 10 minutes until you have a smooth springy soft dough.

Flour the top of your dough, cover it with clingfilm and let it rest for at least 15 minutes at room temperature. This will make it easier to roll it thinly. Now divide the dough into as many balls as you want to make pizzas, i.e. lots of small ones or a few larger ones, but I suggest that 6 is a good quantity for this amount of dough.

Timing-wise it's nice to roll the pizzas out 15 to 30 minutes before you start to cook them. If you want to work more in advance, it's better to keep the dough in clingfilm in the fridgerather than having rolled-out pizzas hanging around for a few hours. Take a piece of the dough, dust your surface and the dough with a little flour or semolina, and roll it out into a rough circle about 0.5cm / 1/4 inch thick. Tear off an appropriately sized piece of tinfoil, rub it with olive oil, dust it well with flour or semolina and place the pizza base on top. Continue doing the same with the other pieces and then, if you dust them with a little flour, you can pile them up into a stack, cover them with clingfilm and put them in the fridge.

When you're ready to cook them, preheat your oven to 250°C / 500°F / gas 9. At this stage you can apply your toppings. Remember: less is more. If you can, cook the pizzas on a piece of granite in your conventional oven - if not, do them one by one on the bars of the oven shelf towards the bottom of the oven. (If you're going to cook your pizzas on the bars of the oven, make sure they're not too big - otherwise they'll be difficult to manoeuvre.) Cook for 7 to 10 minutes, until the pizzas are golden and crispy.