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1
In a large bowl, combine flour, olive oil, sugar and salt. Add a sachet of dry yeast into a cup of warm water and stir. Pour the mixture into the bowl and work through. Don't be afraid to use your hands, transfer it onto a floured surface as it starts to get elastic. Form 3-4 small doughs, cover them with a damp cloth and let them rise for a couple of hours.
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2
As your doughs doubled in size, preheat your oven to its highest temperature possible (285 C / 545 F for mine). (Ideally, your pizzas should take 5-6 minutes to bake.)
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3
Make the sauce: crush 3 cloves of garlic (given you possess a garlic crusher, which is higly recommended anyway) or very finely chop them. Add them and the other spices to your can of tomato.
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4
Grab a piece of dough and flatten it, preferably with your hands, Italians would advise you against using a rolling pin. Put it onto a sheet of parchment paper.
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5
Add the toppings (red leicester really helps, works very well with the garlicky flavour and fresh basil).
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6
Carefully grab two sides of the parchment paper and transfer it into the oven. The goal is to have an already smoking hot surface to bake your pizza on.
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7
After 5 or 6 minutes, as the pizza crust gets nicely baked and the colour of the cheese mixture reminds you of an active volcano, your pizza is most likely done. Jo etvagyat!
