First thing’s first; flip baking sheet upside down and put it in the oven. Now turn on the oven to its highest temperature and preheat it for 30 minutes.

Flatten your dough into a roundish shape by hand.

If you’re a 50 year old Italian chef toss the dough in the air to shape the dough into a perfect circle. If not, use a rolling pin.

Put a piece of parchment paper on the cutting board and spray it with oil.

Put flattened pizza dough on top of the oiled parchment paper.

Add sauce.

Add tomato slices.

…and cheese.

This is totally optional, but a dash of oregano or my favourite addition to anything Herbes De Provence can’t hurt.

Use the cutting board to transfer the pizza and parchment gently onto the hot baking sheet in the oven (like they do with wooden paddles in pizzerias). Sorry I couldn’t slide the pizza into the hot oven and take a picture at the same time.

Bake pizza for around 10-15 minutes (or less- keep an eye on it) or until cheese has melted and crust has turned golden brown.

Carefully use an oven mitt to pull a side of the parchment paper with the pizza out of the oven and onto the cutting board you used before.

Don’t forget that basil!