Instruction

• 1 Preheat the oven to 230°C
• 2 Add the sugar and crumble the fresh yeast into warm water
• 3 Allow the mixture to stand for 10 – 15 minutes in a warm place (we find a windowsill on a sunny day works best) until froth develops on the surface
• 4 Sift the flour and salt into a large mixing bowl, make a well in the middle and pour in the yeast mixture and olive oil
• 5 Lightly flour your hands, and slowly mix the ingredients together until they bind
• 6 Generously dust your surface with flour
• 7 Throw down the dough and begin kneading for 10 minutes until smooth, silky and soft
• 8 Place in a lightly oiled, non-stick baking tray (we use a round one, but any shape will do!) 9 Spread the passata on top making sure you go to the edge
• 10 Evenly place the mozzarella (or other cheese) on top, season with the oregano and black pepper, then drizzle with a little olive oil
• 11 Cook in the oven for 10 – 12 minutes until the cheese slightly colours
• 12 When ready, place the basil leaf on top and tuck in!