Basic margherita pizza

Heat the oven to 180C/160C fan/gas 6. Mix the flour and the butter in a medium bowl, breaking the butter up with your fingers until the mixture forms breadcrumbs.

Add about a quarter of the milk to the breadcrumb mixture and mix very well. Continue to add the milk and mix until all the milk is used. If the dough looks a little too wet add some more self-raising flour to even it out and mix it in, until the dough is soft, but not too soggy or too dry.

Tip the dough out on a lightly floured surface and knead for about 5 minutes, until it becomes elastic. Roll into a desired pizza base shape, trying to evenly roll it to a thickness of less than 0.5cm (choose the thickness to your liking, but bear in mind the dough does rise slightly when cooked). Transfer the rolled dough onto a lightly floured baking tray.

To make the sauce, tip the canned chopped tomatoes into a medium saucepan and add a pinch of salt and pepper, along with the dry herbs. Bring to a boil on a small flame. Keep mixing the sauce so it doesn't burn. Once lightly bubbling, switch off the heat and spread the sauce over the pizza base, covering it until about 0.5cm from the edge.

Arrange any chosen toppings on top of the sauce and then scatter over generous amounts of grated cheese. Cook in the oven for 10-15 mins until the cheese is fully melted. Take it out, cut and enjoy!