Prep time: 10 mins + proving Cook time: 15 mins Serves: 8
3 cups bread/pizza flour
7g sachet dry yeast
1 tbs olive oil
1 ½ tsp salt
Place flour into a large bowl. Stir in yeast and 1 ½ teaspoons salt. Make a well in the centre and add 1 ¼ cups warm water and oil. Mix together until dough starts to form, adding a little more water if necessary. Knead on a lightly floured surface until smooth.
Place into a lightly greased bowl, turning to coat surface with oil. Cover with plastic. Set aside in a warm place for 30 minutes until doubled in size.
Preheat oven to 220°C. Place a pizza stone into the oven to preheat.
Uncover dough and turn out onto a lightly floured surface, Knead again briefly. Divide dough in half. Wrap 1 portion in plastic and set aside. Roll or press out other portion to about 24cm. Transfer to heated pizza stone. Spread with passata and your choice of toppings. Bake for 10-15 minutes or until golden and cheese is melted. Top with basil and serve. Repeat with remaining dough.