Pizza Dough

1 Mix dry ingredients then add oil then water bit by bit until you have a dough that comes together well (use a bit less water/more flour as needed)
2 Knead for 10 minutes on a floured surface
3 Slash a cross and put it a floured bowl, sprinkle a bit more flour on the top (flour is a bit of a theme here…)
4 Wrap in plastic bag and put somewhere warm to rise for 1-4 hours - the longer the better - it should double in size
5 Knead for 2 minutes on a floured surface and roll out until you have a 27cm round (or rectangle if that is the shape of your tin, but a round one with holes is the best)
6 Leave the base to rise again for 20 minutes whilst you make the topping

Tomato sauce

1 Heat the oil in a pan and put in the crushed garlic, dried herbs and chili (if using), fry very gently for a minute, add balsamic
2 Put in passata and simmer very gently, uncovered for 10-15 minutes (whilst you prepare other toppings) - it should be thick and sweet by then

Assembling the pizza

1 brush a little olive oil over the base
2 add tom sauce
3 add other ingredients (2 or 3 is perfect - today I used some olives and field mushrooms) but don't over pile it
4 Finally put on cheese (I have used a whole buffalo mozarella but a small rindless goats cheese log works well too)
5 Bake in a hot oven - 220 degrees - for about 15 mins, pizza is ready when the top turns golden. Enjoy with a salad or two and a glass of chianti.