How to make the "Best Pizza at Sea" at home

(Makes 2 x pizzas)

FOR THE PIZZA DOUGH

385g plain flour
2 teaspoons active or instant yeast
1 pinch of sugar
240ml lukewarm water
2 tablespoons olive oil
1 teaspoon salt
Extra flour for dusting and lining the bottom of pan

FOR THE TOMATO SAUCE

2 400g cans of chopped tomatoes
2 cloves garlic, chopped
1 tablespoon olive oil
1 tablespoon dried oregano
Salt and pepper to taste

FOR THE PIZZA DOUGH

• If you're using active dry yeast, dissolve it, along with a pinch of sugar, in 2 tbsp of water. Then let the yeast and water mixture sit at room temperature for 15 minutes, until the mixture has bubbled and expanded.
• Combine the yeast, flour, lukewarm water and olive oil, and then mix together.
• Add the salt and mix for five more minutes, creating a pizza dough that's smooth and firm.
• Remove from the dough from the bowl and place in a covered container overnight in the fridge.
• When ready to use, remove the dough from the fridge and divide into 2 equal ball-shaped pieces.
• Spray or sprinkle the balls of dough with a little olive oil and allow to rest at room temperature for 1 hour, covered loosely with cling film.
• Preheat oven to 230C (210C fan oven).
• Dust a flat surface with flour and gently press one ball of dough into a disk shape
• Sprinkle the dough disc with a little flour and stretch into a large, round pizza base. Dip your fingertips into flour if the dough gets sticky to touch.
• Carefully transfer the dough base onto either a pizza pan or baking sheet that has been dusted with flour to prevent sticking.
• Top the base with the tomato sauce (see cooking method below), mozzarella cheese and any other desired toppings.
• Bake in the oven for 6-8 minutes, or until the cheese and crust are golden.

FOR THE TOMATO SAUCE

• Heat the olive oil in a large saucepan, add the garlic and sauté lightly.
• Add the tomatoes and bring to boil.
• Reduce the heat and simmer until the tomatoes have reduced by one third.
• Add dried oregano and season to taste with salt and pepper.
• For a smoother sauce, pulp the tomato sauce in a hand blender. If not, simply allow sauce to cool before spreading on pizza dough.