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1
Sift the flour, sugar, yeast and salt into a large bowl.
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2
Stir in 1/2 cup tepid water, micing first with a spoon and then with your hand, until everything comes together into a ball that comes cleanly away from the inside of the bowl.
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3
Tip the dough out onto a floured surface and knead for 5 to 10 minutes.
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4
Rinse the bowl to remove any remnants of dough.
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5
Dry it and sprinkle with a touch of flour, or rub a few drops olive oil around the inside.
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6
Put in the dough, turning to coat evenly with flour or oil.
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7
Cover with a damp cloth and leave to double in size in a warm place.
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8
Heat the oil in a medium pan over the lowest possible heat and fry the onion and garlic, stirring occasionally for 10 minutes, until softened but not browned.
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9
Add the other sauce ingredients and season with 1/2 tsp salt and 10 grindings black pepper.
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10
Stir everything together well and simmer uncovered on a medium heat for 10 to 15 minutes, stirring occasionally, until you have a thickish sauce.
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11
Knock back the dough.
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12
Divide in half and knead each ball until smooth.
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13
Cover each with an upturned bowl and let rest for 10 to 20 minutes.
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14
turn your oven on to the highest temperature it will go and slice in 2 shelves with a gap of about 7.
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15
5 cm between them.
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16
(the pizza's don't rise) Lightly brush 2 large heavy baking sheets with oil.
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17
Roll out each piece of dough on a floured surface to a 23 cm disk, knock off any excess flour underneath and place on baking sheets.
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18
Cover each base with a quarter of the tomato sauce.
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19
(freeze the rest for another time) Spread the sauce almost to the edge.
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20
Dot with olives and diced mozzarella.
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21
Finely chop the garlic and sprinkle it on top with salt, pepper, oregano and a drizzle of olive oil.
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22
Bake for 10 to 12 minutes, swapping the shelves at half time.
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23
Remove from the oven, pile on the rocket and scatter over the parmesan.
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24
Drizzle with a little more olive oil.
