Ingredients

Pizza:

• 1 kg plain flour
• 1.5 tablespoons dry yeast
• Pinch of sugar
• 1 heaped tablespoon salt
• 700ml warm water
• Oil for greasing

Sauce:

• 2 tablespoons olive oil 
• 1 teaspoon garlic, crushed
• 700g tomato passata
• 1 heaped tablespoon tomato paste
• ½ teaspoon salt
• Few handfuls of fresh basil leaves or dried Italian herbs

Extra toppings:

• Sliced tomatoes
• Olives
• Sun dried tomatoes
• Vegan mozzarella, etc.

Method

Dough

1. Combine ½ cup of the warm water, yeast and sugar in a small bowl and whisk to combine. Set aside for 5 minutes to activate or until it becomes frothy and bubbly.

2. Pour the flour and salt into an extra-large bowl and make a well in the centre. Add the liquid yeast and the remaining water. Stir with a fork until combined, then use your hands to bring the dough together in the bowl. Add a dash more water if too dry.

3. Turn the dough onto a floured surface and knead well for 10 minutes until smooth and elastic.

4. Place dough into a large greased bowl and cover with a towel. Leave to rise in a draught-free place to double in size (approximately 1 hour). Meanwhile, make the pizza sauce.

Pizza sauce

1. In a medium saucepan, heat the oil over a medium heat and fry the garlic for 1 minute, being careful not to brown. Add remaining ingredients, cover and simmer for 10 minutes, stirring occasionally.

2. Preheat oven to 210C.

Pizza

1. Turn the dough onto a floured surface and cut into thirds. Onto well-greased oven trays, gently stretch out the pizza to fit each tray. This will create a wonderful rustic-shaped pizza.

2. Top with the pre-made pizza sauce and your choice of toppings.

3. Bake in oven for 15-20 minutes or until crust underneath is golden brown.