For the dough

7 fl. oz. warm water

1 sachet fast action dried yeast

1 tsp. sugar

1 tsp salt 

14 oz. white bread flour, plus extra 

2 tbsp. olive oil, plus extra

For the sauce

6 fl. oz. passata

½ tsp. dried basil

½ tsp. oregano

1 garlic clove, finely minced

Salt and pepper, to taste

For the toppings

14 oz. mozzarella balls, thinly sliced

Handful fresh basil

1. Start by making the dough. Add the sugar and yeast to the warm water. Stir gently, cover and set aside for 8 minutes or until it turns frothy.
2. Add the salt and flour to a large bowl or in the bowl of a stand mixer attached with a dough hook. Add the yeast mixture and olive oil then bring the ingredients together until it starts to form a dough.
3. Knead for 15 minutes on a lightly floured surface or use the stand mixer on a medium speed for 10 minutes. 
4. Lightly grease a large bowl with the olive oil. Place the dough in the bowl and then lightly spread olive oil on top. Cover with clingfilm and leave to rise for one hour in a warm place.
5. In the meantime, make the sauce. Add the passata to a small saucepan followed by the rest of the ingredients. Place over a low-medium heat and stir frequently for 8 minutes. Remove from the heat, cover and set aside to cool. 
6. Preheat the oven to 220º Celsius.
7. Once the dough has risen, remove from the bowl and divide into half. Roll each dough on a lightly floured surface until into a 12 in round or until about ½ cm thick. Place the rolled dough on to large baking sheets.
8. Spread half of the sauce on each pizza, then scatter the sliced mozzarella.
9. Bake for 15 minutes (Add 10 more minutes for a crispier crust)
10. Leave to cool for about 5 minutes. Serve hot with a couple of basil leaves on spread on top.