Place the plain flour into a large mixing bowl.

Add the salt, sugar, and instant yeast, then mix all the dry ingredients together until they’re well incorporated.

Pour in the olive oil. Gradually add the warm water in small amounts, mixing as you go. This helps form a smooth dough without making it overly wet.

Begin folding the mixture together using a spatula or your hand, drawing the flour into the centre to bring everything together.

Once the dough starts to form, use your hands to knead it directly in the bowl or on a clean surface. Knead for at least 5 minutes until the dough becomes smooth, elastic, and no longer sticky.

Shape the dough into a neat, round ball, making sure there are no dry patches or cracks.

Lightly grease the mixing bowl with olive oil, then place the dough ball inside.

Cover the bowl with a damp cloth, lid, or plate to keep the moisture in and create a warm environment for proofing.

Let the dough rise in a warm spot for at least 1 hour, or until it has doubled in size and feels light to the touch.

Once risen, transfer the dough to a floured pizza tray or baking pan.

Press the dough outward with your fingers, shaping it gently into a round pizza base.

Spread an even layer of pizza sauce over the dough, covering it right up to the edges if desired.

Scatter the mozzarella cheese generously over the sauce.

Finish by sprinkling oregano evenly across the top.

Place the tray into a preheated oven at 220°C (430°F) and bake for 15 to 20 minutes, or until the crust is golden and the cheese has melted and started to bubble.

Once baked, remove the pizza from the oven and allow it to rest for a few minutes before slicing and serving hot.