I just caught two flies doing it on my postit notes...

Brad's ridiculously easy pizza recipe.

For the dough:
2 cups plain flour
2 tsp baking powder
1 tsp salt
2/3 cup milk
1/4 cup oil (supposed to be olive oil, but I just use vegetable or sunflower oil)

For the sauce:
Tinned tomatoes
Whatever else you want to put in it!

Toppings:
It's up to you!

And so, we begin.

Mix all the dough ingredients together in a bowl, and then knead it a bit, you can add a drop of water (or I sometimes add a bit more oil) if it's a bit dry. You should be left with a fairly clean bowl and a firm, non-sticky dough. Leave it in the bowl somewhere warm for a half an hour or so, maybe 45 mins, covered with a teatowel or some clingfilm. It doesn't seem to rise very much, but you're supposed to leave it so I do!

While it's resting, I make the sauce, but you could just use something out of a jar. I use tinned tomatoes, drain off some of the juice (you don't want watery sauce!), put them in the blender with some garlic, then put it in a saucepan to heat it through and add whatever you like (chilli, oregano, paprika, mixed herbs, lemon juice, half an oxo cube...) and some salt and pepper. Heating it through helps all the flavours mix properly, and also if you leave it and give it a stir every now and then it will thicken up nicely.

Pre-heat the oven to about 200 degrees (but see note at the end of the recipe). Back to the dough. Flour the worktop and sort of smoosh it out flat. I make mine into a rectangle because it fits on the baking tray properly that way. It doesn't have to be perfect, rough edges look good! It's rustic! I make mine quite thin, you could use a rolling pin if you wanted to.

When you've got it the shape and thickness you want, put it on your baking tray and coat it with some oil to stop the sauce soaking in too much and making it soggy. Then cover it with sauce. Use lots of sauce, because it will dry out in the oven. If you don't cover it right to the edges they go a bit crispy, I don't like that but it's up to you.

Finally, just put your toppings on! Whatever you like, but bear in mind some things take longer to cook properly. I often use mozarella (sliced roughly) and ham.

Now, the temperature in the oven actually depends on how thick your pizza dough is. I make mine thin, so about 20 minutes at 200 degrees is fine. If the dough is thicker, it needs more time to cook through properly, so I'd say a bit longer at a lower temperature - you'll have to experiment to get it how you like it, but that just means more pizza! Hurrah!

• 08:47 Having sweaty pits and sore little toes after walking to work.
• 15:49 Drinking the closest possible thing to black coffee without it actually being black. There must be milk rationing in Hungary...
• 22:38 Mmmm yoghurt. Nom, and indeed nom.