First, weigh out and mix together all the ‘dough’ ingredients using a wooden spoon. It should form a rough but sticky dough – once all the flour is mixed in, cover it with a sheet of cling film. Leave it to rest for about half an hour.
Once rested, fold the dough over inside the bowl until you’ve forced all the air out of it – this means you don’t need to knead. Re-cover with cling film and leave for another half hour to an hour. Whilst it’s resting, place your heaviest baking tray (or a baking stone if you have one) in the oven and preheat it to as high as it goes (about 240-250C)
When you are ready to bake, cut your proved dough into two equal pieces. Flatten then roll each out to as thin or as thick as you like – I like mine as thin as possible. Place the base on a well floured chopping board and spread a few tablespoons of passata on top. Drain the mozzarella and add it along with any other toppings you like on top.
Finally, slide from your chopping board onto your hot baking surface in the oven. Bake until dark and the middle is crisp; anything from 5 minutes to 15 minutes depending on how you like it and how deep-pan your pizza is. Decorate with any fresh toppings to your taste.
I love to make this dough in a big batch – double or even quadruple the quantities, then once it is fully proved, split into pizza-sized portions and freeze. They’ll defrost very quickly when you need them and can be rolled out and used straight away!