6. Stir until you have a clumpy dough.

7. Knead the dough until it is smooth.

8. Cover the dough with plastic or beeswax wrap. Put it in the fridge for 20 to 30 minutes. If you allow the dough to chill, it will make for a flakier crust.

You can keep the dough in the fridge for up to 2 days, or use it straight away. You can freeze it at this stage if you want.