Instructions

1. In a medium bowl, combine the water, sugar and yeast and give it a stir. Add the flour and oil and mix to combine, then add the salt. Mix using your hands until a soft dough forms.
2. Knead for about 4-5 minutes (by hand or mixer) until smooth and elastic. If the dough feels too dry, add a little water; if too sticky, add a little flour — 1 tablespoon at a time.
3. Cover and leave to rise for 30–60 minutes, or until slightly puffed.
4. Divide into 4 balls and roll each one out on a lightly floured surface until thin (but not paper-thin).
5. Pre-bake the bases at 220°C for 3–4 minutes.
6. Remove from the oven, spread with tomato passata and add your toppings, using approx. 200g cheese per pizza (I like to use 1:1 ratio of cheddar to mozzarella).
7. Return to the oven and bake for 6–8 minutes, until the cheese is melted and golden.