A simple topping like mozerella and fresh basil works best for a classic homemade pizza.
Sift the 00 flour and salt into a large mixing bowl.
In a separate jug, mix the yeast, caster sugar, olive oil, and warm water together. Allow to stand for two minutes.
Make a well in the center of the flour. Gradually add the liquid to the flour, using a fork first to bring the dough together, then using your hands. Add a little more water if the mixture is too dry, or more flour if the mixture is too wet.
Transfer the dough to a clean work surface and knead for 3 minutes, until the dough is smooth and springy.
Lightly oil the mixing bowl and place the dough in it. Lightly oil the surface of the dough and cover with cling film. Set aside in a warm place for 30 minutes.
Pre-heat the oven to the highest setting.
‘Knockback’ the dough by transferring to a floured surface and kneading the dough to push out the air.
Roll out the pizza dough thinly and carefully transfer to a lightly oiled pizza tray. Top with passata and torn mozzarella.
Bake for 10-12 minutes and garnish with fresh basil leaves.