Instructions

1. In a medium-sized bowl, add the water, sugar and yeast. Allow it to sit for 10 minutes
2. Add the flour and salt to the yeast mixture and mix together using your hands until the dough forms a silky ball of dough. Knead the dough with your hands a minute and add a little more water if the dough is too dry or a little more flour if the dough is too sticky – add 1 tablespoon at a time.
3. Allow the dough to sit for 5 minutes and then roll it out onto a floured work surface and roll it as thin as possible.
4. Fold the dough in half and then half again and transfer it quickly to the baking try and unfold again.
5. Bake for 3 minutes at 220°C
6. Take the base out the oven and then add the tomato puree and then the toppings and bake for 5-7 minutes until the cheese has melted and beautifully browned.