Instructions

1. Put the flour into a large bowl, then stir in the yeast and salt. Make a well, pour in 200 ml warm water and the olive oil and bring together with a wooden spoon until you have a soft, fairly wet dough.
2. Turn onto a lightly floured surface and knead for 5 mins until smooth. Cover with a tea towel and set aside.
3. Mix the tomato purée, basil and crushed garlic together, then season to taste. Keep aside.
4. If you’ve let the dough rise, give it a quick knead, then split into two balls. On a floured surface, roll out the dough into large round.
5. Mount the bases on baking sheets.
6. Preheat the oven to 240C.
7. Smooth sauce over bases with the back of a spoon. Scatter with cheese and tomatoes, drizzle with olive oil and season.
8. Bake for 8-10 mins until crisp.
9. Serve with a little more olive oil, and basil leaves if using.
10. Repeat the same for remaining pizza dough.