To Italians, pizza holds a special place in their culinary and cultural heritage, absorbing qualities of the country's regional diversity and rich history. The art of pizza-making is recognised by UNESCO as an intangible cultural heritage, showcasing Italy’s dedication to preserving their cultural culinary traditions. To many, pizza is more than just a food, it is a symbol of national pride and a testament to the ability to create something universally loved from the simplest of ingredients. 

Making pizza at home is a surprisingly straightforward process. To make the dough, you need a few basic ingredients: flour, water, yeast, salt, and a dash of olive oil. You can also use a sourdough starter instead of yeast, but if you don’t have a starter at home instant yeast works just as well. Begin by dissolving the yeast in warm water with a pinch of sugar, then mix this with the flour and salt, gradually adding water until the dough comes together. Knead the dough on a floured surface until it becomes smooth and elastic, then place the dough into a lightly oiled bowl, cover it with a tea towel and leave to rise for 1-2 hours, or until doubled in size. After rising, punch down the dough and divide into portions, roll or stretch each of them out to your desired thickness before shaping and adding toppings.  

To shape the dough, place your portion of dough onto a lightly floured surface and gently press it down with your fingers to flatten it into a disc. Avoid pressing down the outer ring so that you create a thicker edge. Using your fingertips, push from the centre outward to shape the crust further. Lift the dough onto the back of your hands and let gravity help to stretch it, rotating it to balance out the stretching. Be cautious not to tear the dough. You should aim for an even thickness around the centre with a slightly thicker border for the crust. If the dough keeps springing back or seems to resist stretching, let it rest for a few minutes before continuing with the shaping process.