Mix the yeast, sugar and water together, add the butter or oil. Cover and leave to stand in a warm place for 10 mins or longer, until the yeast starts frothing.

Warm the flour in a microwave oven for about 45 seconds on full power. Stire enough warm flour into the bubbly yeast to make it firm (but not sticky) to bread.

Knead until smooth and satiny (about 5 minutes). Turn into a dribble of oil in a microwaveable bowl. Cover bowl and leave to rise.

The fastest way to rise it is to give it 1 min, 30% power bursts in the microwave oven, every 5-10 minutes or when the bowl of dough feels cold. The microwave is a good place to leave it to stand between bursts, too. Otherwise use an oven pre-warmed at 150°C for 5 minutes then turned off, or stand the covered bowl in a sink of lukewarm water which has been covered with an oven tray.

When the dough is twice the original size, sprinkle it with the salt, knead it again thoroughly, and shape it as you like. If it rises before you are ready for it, give it a short knead, cover it again, and leave it to stand at room temperature.

Quick Rolls

Shape dough into about 16 rolls, dribble about 1 tablespoon olive oil into a sponge roll tin and turn the rolls in this. Sprinkle them with cheese (parmesan) or with toasted sesame seeds or dried oreganum. Cover lightly in plastic film and leave in a warm place until they double in size. Bake at 220°C 10-15 minutes.

Pizza

Press or roll dough out to form a large circle, 8 small circles or to fill a large sponge roll pan. Use grainy cornmeal to stop shaped pizzas sticking to the oven tray. Top with your favourite pizza toppings and bake at 220 - 230°C until the cheese melts and the base is browned slightly. 5-15 minutes depending on size and thickness.

Calzone

Roll dough into 6-8 circles. Cover one half of each with pizza toppings leaving a small uncovered rim. Moisten this rim with water then fold the uncovered half over the covered half. Place on oven tray. Cut air vents and leave to rise 10 minutes. 220°C for 10 minutes.