Make the dough: In a large bowl, whisk together the flour, yeast, salt, and sugar. Make a well in the centre and pour in the lukewarm water and 2 tablespoons of the olive oil. Using a fork, bring the mixture together until it forms a shaggy, slightly sticky dough. The flour will smell earthy and the yeast will begin to activate as you stir.

Knead to smoothness: Turn the dough out onto a lightly floured surface. Knead for 8 to 10 minutes, pushing the dough away from you with the heel of your hand and folding it back. You’ll feel it transform from a rough, tacky mass into a smooth, elastic ball that springs back when you poke it. The surface should feel silky, not sticky. I've been making this for over 5 years, and it never disappoints when you take this time.

First rise: Place the dough in a clean bowl lightly greased with olive oil. Cover with a damp tea towel or cling film and leave it in a warm, draught-free spot for 1 hour, or until it has doubled in size. You’ll know it’s ready when you press a finger into it and the indentation stays.

Prepare the sauce: While the dough rises, make the sauce. In a small bowl, mix the chopped tomatoes with the grated garlic, dried oregano, and a pinch of salt. The sauce should smell sharp and aromatic. Set aside to let the flavours meld.

Shape the pizza: Once the dough has risen, tip it onto a lightly floured surface. Press it gently to knock out the air, then stretch it into a round about 25cm in diameter. Don’t worry about a perfect circle—an organic shape feels more rustic. The dough will feel soft and pillowy beneath your hands.

Preheat the skillet: Place your 25cm cast iron skillet on the hob over a medium-high heat. Add the remaining tablespoon of olive oil and swirl to coat the base. When the oil shimmers and you can feel the heat rising from the pan, carefully lay the dough into the skillet. It will sizzle immediately against the hot metal, a sound that signals the start of something good.

Assemble and bake: Spread the tomato sauce evenly over the dough, leaving a small border for the crust. Scatter the torn mozzarella and grated Parmesan over the top. Transfer the skillet to an oven preheated to 240°C (220°C fan). Bake for 18 to 22 minutes, until the cheese is bubbling and golden in spots and the crust is a deep, burnished brown. The kitchen will smell of toasted bread and melted cheese. Let it rest in the pan for 5 minutes before sliding it out and scattering fresh basil over the top.