Pizza Dough & Classic Tomato Sauce

For the Pizza Sauce:

1. Place the oil in a pan over medium heat. When warm, add the garlic and cook until softened but not brown (not more than a minute).
2. Pour the plum tomatoes into a bowl and use a masher or fork to break them apart and crush them down. Add the tomatoes into the pan.
3. Add all the remaining ingredients, then simmer on low heat for 20 minutes, or until the flavour has deepened and the sauce has thickened slightly.
4. This sauce can be used straight away, or placed in an airtight container, stored in the fridge for up to a week, or frozen in portions to be consumed within 6 months, ready to be used as required.

For the Pizza Dough:

1. Put the flour, yeast, sugar and salt into a large bowl and blend them together.
2. Pour the water into the bowl and stir until everything looks craggy and lumpy.
3. Sprinkle one tablespoon of the oil over the top and stir to make a doughy mass.
4. Using your hands, gather everything together into a ball of dough.
5. Knead the dough in the bowl for a minute, avoid adding flour.
6. Cover the dough bowl with a clean tea towel and leave it in a warm place for the dough to rise. The dough will be ready after an hour but can rest in the bowl for up to 6 hours.
7. Pre-heat the oven to 220˚C, Fan 200˚C, 425˚F, Gas 7.
8. Rub some oil around the inside of a large oven tray or two smaller ones.
9. Tip the dough out of the mixing bowl onto the large tray or divide it between the two trays.
10. Using your hands, pull and stretch the dough to cover the tray(s).
11. Brush the second spoon of oil around the edges of the pizza dough.
12. Spread your pizza sauce and your choice toppings over the pizza.
13. Bake for 15 minutes.

Strapped for time to make the pizza dough? You can buy frozen pre-made pizza dough balls here at the Farm Shop for the ultimate convenience.