St Louis-Style Pizza

Whisk the flour, baking powder, salt and sugar together in a bowl. Add the olive oil and cold water and mix to a smooth, firm dough — there is no yeast, so no rising is needed. Wrap and set aside.

Cook the sausage in a skillet over medium-high heat, breaking it into small crumbles, for 6 to 7 minutes until browned and cooked to an internal temperature of 71°C — verify with a meat thermometer. Drain on kitchen paper.

Crush the tomatoes with the garlic, oregano and sauce salt. Set aside uncooked.

Preheat the oven, with a baking tray inside, to 230°C, or 210°C for a fan oven, for 25 minutes.

Roll the dough out on a floured surface as thinly as possible into a 30cm round — much thinner than a yeasted crust — and dock it all over with a fork to stop it puffing up.

Transfer the dough to a sheet of baking parchment. Spread the sauce right to the edges, with no border, then scatter over the Provel cheese and cooked sausage.

Slide onto the hot tray and bake for 12 to 14 minutes until the crust is pale golden and crisp and the cheese has melted into an even layer.

Rest for 2 to 3 minutes, then cut into small squares rather than wedges, in the St Louis tradition.