• Making pizza dough is very easy, though you need to allow time for proving for the best results.
• Start by putting the dried yeast in the jug of water, and adding a very small pinch of sugar. This will activate the yeast and help the dough to rise. When the water has turned all cloudy it’s ready to go.
• Measure out the flour and make a well in the centre
• Pour the yeast, water, and oil into the well of flour.
• Use a knife to mix the ingredients together, moving from the outside to the centre
• Use your hands to bring the dough together and then knead for 10 minutes, or until the dough is smooth and elastic
• Place inside a large bowl (with space for the dough to double in size). Brush lightly with a little olive oil and over with film or a damp tea towel (this helps prevent the dough drying out whilst proving)
• Leave to prove for 30 minutes, or until the dough doubles in size. The rate of rising depends on the yeast used and how warm the environment is – a nice warm spot will speed up the rising
• When suitably proven, dust a work surface and knead out the dough into a cylinder
• Cut into equal portions (we usually do 8 individual pizzas, but it could do 3 sharing pizzas nicely). Roll out into discs to fit your baking tray/pizza stone and you’re ready for toppings!

To make the sauce

• Simply simmer the chopped tomatoes with the garlic and herbs for 10 minutes until it thickens to the consistency of pizza sauce.