In a mixing bowl, mix all the ingredients into a uniform, moist dough. No need to knead!
Cover the bowl and let the dough rise in a warm place or in a sunny spot for 1 - 2 hours.
When it has risen to about twice the size, the dough is ready to proceed.
Briefly knock back the dough - mix the fragile risen dough back together, making it compact again.
Tip out onto a floured surface (ideally a wooden board). Fold the edges inwards and let the dough relax for 5 minutes.
Cut or divide the dough into equal pieces: 2 for large pizzas; 4 for small pizzas, calzones or breadsticks.
Always keep pieces of dough lightly floured to avoid sticking to surfaces or your fingers.
(Skip this step if you are in a hurry) - For each piece, fold edges of piece of dough to the center repeatedly to form a round, slightly flat ball. Turn over, let rest on a floured surface for another 15 - 30 min.
Pull and stretch a floured piece of dough into a flat pizza base.
Spread it out on a floured wooden board. Again, make sure the finished pizza bases do not stick to the board. They need to slide off the board easily, or you might end up with a holey mess!
For a calzone: fold in half, fill and seal the edges together. Sweet calzones work great, too!
Baking in the oven
Use a preheated baking tray or pizza stone for best results. Cook for 10 minutes at 250˚C top-bottom heat or until the crust is golden brown.
Cooking on the hob or over a campfire
Place your untopped pizza base in a preheated pan (cast iron works well). Cook on medium/high heat until cooked on one side, then turn over the base. Top your pizza in the pan, put a lid on the pan and continue to cook until the dough and toppings are cooked on top. For calzone, simply cook on each side until the dough is golden brown and crusty.
See the post above for step by step images and tips on shaping and cooking.