Put the flour, yeast, sugar and salt into a bowl and mix together.

Measure 200ml of lukewarm water and pour two thirds into the bowl. Bring together with a wooden spoon or by hand. Add the remaining liquid little by little to mop up any remaining dry patches - you might not need it all.

Turn the dough out onto a floured work surface and knead for a few minutes until smooth and return to the bowl.

Cover with a wet tea towel or cling film for an hour until doubled in size.

Preheat the oven to 220C (200C fan, 430F).

Knock back the dough by tipping it on a lightly floured surface and kneading briefly to remove any larger air bubbles.

Divide the dough into 20 balls.

Arrange the balls on lined baking trays, lightly flour your hand and flatten with your palm.

Put a heaped teaspoonful of tomato sauce onto the centre of each pizza.

Top with a sprinkle of cheese.

Slice 15 olives lengthways and place one on each pizza. These are your spider abdomens.

Now slice 15 olives through the middle to give rounder shapes and place them at one end of each spider abdomen. These are your spider heads.

To make the legs, slice an olive in half lengthways, then cut each half into 4 long slivers. Arrange them around the spider's body. It looks good if you have four legs curving up and 4 curving down.

Place the trays in the oven and bake for 5-7 minutes until the dough is just taking on colour and is cooked through.