Place the yeast in a jug with 350ml luke-warm water and stir. Add the oil and stir through.

Place the flour, sugar and salt in a large bowl and stir to combine. 

Make a well in the centre and pour in the liquid mixture, bring the dry ingredients into the wet ingredients to form a soft, slightly sticky dough.

Knead the dough on a little floured surface with your hand dusted with flour for about 5 minutes until the dough is smooth and elastic. 

Leave the dough in a lightly oiled bowl covered with a damp tea-towel, for about an hour or until doubled in size.

Once the dough has risen, pour onto a lightly dusted work surface and knock back, kneading to get rid of any excess air bubbles in the dough. Divide into 4 equal pieces cutting the dough with a sharp knife. 

Place a ball of dough on a floured surface and roll out the dough to about 5mm thick in the centre and slightly thicker at the crust or use your hands to flatten and stretch the dough.
(If you do not want to use the dough straight away wrap in cling film and place in the fridge until required.)

Place the pizza dough onto a baking tray dusted with flour or semolina and leave for 10 – 15 minutes before topping – the dough will rise slightly.

Spread some passata over the pizza dough and top with your favourite toppings. Bake your pizza at 240°C/ 220°C fan/ gas 9 for 15-20 minutes until the pizza base is golden brown and the crust is crispy.