This recipe makes 2 pizzas serving 4 people. Preperation time is 25 mins. Cooking time 10 mins.

Ingredients:

Method:

1. Put the flour into a large bowl, then stir in the yeast and salt. Make a well like in pancake recipies, pour in 200ml warm water and the olive oil and stir together with a wooden spoon until you have a soft, fairly wet dough. Turn onto a lightly floured surface and knead for 5-10 mins until smooth and spongy feel. Cover with a tea towel in a warm spot like a cuboard and set aside. Leave the dough to rise until it has doubled in size, this should take 1 -2 hours.Make the sauce: Mix the passata, basil and crushed garlic together. Leave to stand at room temperature while you get on with shaping the base. Also pasta sauces found in jars are also fine. Tomato puree also is an option.

2. Roll out the dough: If you’ve let the dough rise, give it a quick knead (no more then 2-3 mins), then split into two balls or keep it as one ball if your making a huge pizza. On a floured surface, roll out the dough to how ever thin or thick you want your pizza, about 25cm across is suggested for a nice thin crisp base, using a rolling pin. Making the dough thin is advised because it will rise in the oven. Lift the rounds onto two floured baking sheets.

3. Top and bake: Heat oven to 240C/fan 220C /gas 8. Put another baking sheet or an upturned baking tray in the oven on the top shelf. Smooth sauce over bases with the back of a spoon. Scatter with cheese (mozzarella is the best) and tomatoes if you want extra tomato taste, drizzle with olive oil and season. Put one pizza, still on its baking sheet, on top of the preheated sheet or tray. Bake for 8-10 mins until crisp. Serve with a little more olive oil, and basil leaves for extra flavor. Repeat step for remaining pizza (if your making 2).