Method

Make the starter by placing warm (body temp) water, sugar & yeast into a jug whisk together & set aside for an hour or until it gets frothy.

Place flours & salt in a mixing bowl give the ingredients a good mix with a wooden spoon, then add oil & the starter, mix well with spoon, either put in a food mixer fitted with the dough hook (best) or tip out onto a semolina floured worktop & knead with oiled hands for 15 mins until springy to the touch.

Clean the mixing bowl then oil the inside, place dough back in & cover with cling film with 1 pricked hole, leave to double in size. (You don't have to do this but for best results put the bowl of dough in the fridge, punch back after 2 hours then leave to mature for 24 hours covered.)

Make the tomato sauce by placing oil & garlic into a saucepan then cook out garlic for 1 minute, add passata, puree. Salt, & the sugar, bring to the boil & simmer for 2 mins, it too thick add water, consistency should be like ketchup, set aside & allow to go cold covered.

Pre-heat oven to 220'c.

For best results use 33 cm pizza pans, the ones with holes in the bottom. Cut pizza dough into 300g portions, roll out to fit pans, use a pastry/pizza short roller is best as you can use in the pan.

When rolled out & in the pan spoon on tomato sauce then using the back of the spoon move it in a circular motion up to the edge of the pizza to evenly coat, place 4 basil leave on top (more if you wish) sliced buffalo mozzarella, then sprinkle 125g on cheese on each one, leave pizza for 10 mins to rise a little before baking.

Place pizza in the oven & cook for about 8 to 15 mins, keep looking through he glass & as soon as the base around the edge starts to brown & the cheese melts & bubbles its done.