* * *
Preheat the oven to 200ºC Peel and crush the garlic, chop it finely.
Put the tomatoes, purée, herbs, garlic, sugar and salt into a saucepan and bring to the boil.
Stir well then turn down the heat so that the mixture simmers and cook for about 30 minutes. Turn the stove off and leave to cool.
Pour the flour into the mixer with the yeast, salt and sugar. Mix on a slow speed using a dough hook.
Pour in the water and oil. Allow the ingredients to come together into a dough and mix on a medium speed for 5 minutes.
Turn the dough onto a floured board and knead for a couple of minutes.
Divide into two balls.
Roll with a rolling pin the two balls of dough into discs or form with your hands and pin out onto a baking tray lined with baking paper or lightly oiled. A pizza stone is even better if you have one.
Spoon on the cooled pizza sauce, not too much. A good heaped tablespoon or two should do.
Spread out the sauce thinly and evenly over the dough. Leave a centimetre edge of dough around the pizza.
Put on olives, anchovies, chopped peppers, ham, salami or any other of your favourite toppings. Sprinkle with grated mozzarella or a mix of mozzarella and cheddar.
For thin and crispy bake straight away. Leave to prove for deep pan. Bake in a hot oven for between 15 and 25 minutes depending on the size of pizza. The pizza is ready when the crust is crispy when tapped and the topping is glazed golden.
* * *