TO MAKE THE DOUGH:

Pile the flour and salt on to a clean surface and make a 9cm well in the centre.

Add yeast and sugar to the lukewarm water, mix up and leave for a few minutes, then pour into the well.

Using a fork and a circular movement, slowly bring in the flour from the inner edge of the well and mix into the water. Continue to mix, bringing in all the flour. When the dough comes together and becomes too hard to mix with your fork, flour your hands and begin to pat it into a ball.

Knead the dough by rolling it backward and forward, using your right hand and then your left to stretch the dough away from you. Repeat this for 10 minutes, until you have a smooth, springy, soft dough.

Place the dough in a lightly greased bowl. Cover with a kitchen towel and let double in size for about 45 minutes.

To make the sauce:

Peel and chop the garlic. Heat a saucepan on a medium heat and add a tbsp of olive oil and the chopped garlic. Cook gently until the garlic starts to golden, add most of the basil leaves, the tomatoes, and salt and pepper to taste. Cook gently for about 20 minutes, or until smooth, mashing the tomatoes up with a wooden spoon as it cooks.

TO MAKE THE PIZZA:

Divide the dough into 4 balls. Flour and cover each ball with plastic wrap, and let it rest for about 15 minutes. This will make it easier to roll it thinly.

Take 1 ball of dough, dust your surface and the dough with a little flour, and roll it out into a rough circle about 0.5cm thick.

Preheat your oven to 250°C/500°F/gas 9.

Smear the tomato sauce over the base of your pizzas and spread it out to the edges. Tear over the mozzarella cheese. Drizzle with a tiny bit of extra virgin olive oil and add a pinch of salt and pepper. Cook on a piece of tin foil directly on the bars of a metal wrack on a baking tray towards the bottom of the oven.

Cook for 15 minutes, until the pizzas are golden and crispy. Place fresh basil leaves on pizza and serve.