Mix the yeast and water together. Add sugar and salt, also add about 2 tbsp of the flour. Transfer the mixture into a lightly floured bowl and let it rise for about 15 minutes.

On a clean work surface stir the yeast mixture into the the rest of the flour. You may need to add more water to get a soft dough.

Add the olive oil and start kneading energetically for about 10-20 minutes. The dough should stretch easily to 10 in/ 25 cm without snapping.

Divide the dough into 2 equal propositions. Make 2 balls, brush each ball generously with olive oil and place into large bowls. Cover with plastic and allow to rise 1 hour or until they have doubled in size.

Roll out each ball into round, spread with tomato Passata, then sprinkle with toppings, such as sausage, garlic, basil and cheese.

Bake 10-15 minutes at 220 C/425 F/ Gas 7.