Instructions: Crumble the yeast into 250ml warm water and stir in the honey.

Then add half the flour and using your fingers stir in to make a sloppy paste.

Leave covered with a tea towel in a warm place for about 15 minutes.

Using your hand again stir in the remaining flour and the salt and work into a smooth dough.

Knead until silky and soft.

Dust with flour put in a bowl and leave for 1 hour in a warm place to double in size.

In advance put 2 to 3 heavy baking sheets in the oven and preheat to its highest setting.

Knock back the risen dough with the side of your hand (a couple of hits to the centre should do the trick) divide into six and roll into balls.

Heavily dust a work surface with flour then flatten each individual ball with a floured rolling pin. Using your fingers (or alternatively a rolling pin) stretch into flat long ovals or rounds until as thin as possible.

Brush with oil (avoiding the edges).

Toss the mushrooms and sage leaves in the remaining olive oil and truffle oil then season with the sea salt and black pepper.

Scatter the sliced mozzarella over the pizza and top with the sage leaves mushrooms (seated upside down) and season again.

Its tricky to make proper pizza at home. But if you make your bases as thin as possible and go easy on the toppings it is possible. The idea is to get a base thats brittle around its perimeter yet chewily soft within. Try either or both of the suggested toppings.

Makes 6 dinner platesized pizzas

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