Place the flour in a mound on your work surface and make a well in the centre.
Add the yeast and sugar to the centre of the well, then pour in the water and oil and combine until a dough comes together.
Add the salt, then knead on a lightly floured surface for 10 minutes or until smooth and elastic.
Place the dough in a lightly oiled bowl and turn to coat. Cover the bowl with plastic wrap, then stand in a warm, draught-free place to prove for 1 hour or until doubled in size.
Turn out the dough onto a well-floured surface and divide it into 3 equal balls, shape and leave to rest for 15 minutes covered with a damp tea towel
Use your hands to push each one out from the centre, to create 3 round discs about 25cm in diameter. Place the pizza bases on the oiled baking trays.
COOKING
Pre heat oven to 250 degrees Celsius, or as hot as your oven will go.
Spread the passata evenly over the top of the bases using the back of a tablespoon.
Divide the pizzarella between the 3 pizzas and drizzle each one with 1 tablespoons of extra virgin olive oil. Cook in the middle of the oven for 18 minutes until golden brown
Two minutes before the end of the cooking, scatter over the basil and continue to cook
TOPPING
Spread the passata evenly over the top of the bases using the back of a tablespoon.
Divide the pizzarella between the 4 pizzas and drizzle each one with 2 tablespoons of extra virgin olive oil. Cook in the middle of the oven for 18 minutes until golden brown
Two minutes before the end of the cooking, scatter over the basil and continue to cook
Serve & enjoy
TIPS
If you want to let the dough mature, refrigerate the dough overnight before proving. The following day, remove from the refrigerator, bring to room temperature, then prove as per the recipe
Pre-heat oven to 250 degrees
CHECK OUT OUR PIZZARELLA THAT WAS USED IN THIS RECIPE
