12 oz strong [bread] flour, either white or wholemeal
[wholewheat] as preferred
1/2 packet instant dried yeast
1 teaspoon sugar
Large pinch salt
Warm water to mix
(Or use a packet of bread mix!)
1 large onion
2 cloves garlic
1 teaspoonful tomato puree (tomato paste)
1 400g (14 oz) tin chopped tomatoes
Seasoning
Mix flour, yeast, salt and sugar, then add enough water to make a fairly firm dough. Knead vigorously until dough is smooth and elastic - you can do this in a food processor, but it is very therapeutic to do it by hand! Grease and flour a pizza plate (you can use a spray, or a small drop of oil and wipe it over with kitchen paper), and if you want a deep pan pizza, spread the dough on the plate. For a thin and crispy pizza, put the dough in a clean bowl. Either way, cover and leave in a warm place for about an hour. Meanwhile, make the sauce. Chop onion and garlic, microwave for five minutes (omit this step if you don't have a microwave; it isn't essential but it makes the sauce quicker to cook). Transfer to saucepan, add tomato puree and stir. Add tinned tomatoes. Season, bring to boil, and simmer for about 15-20 minutes until it has reduced to a jammy consistency. For seasoning, I use salt, freshly milled black pepper, Worcestershire sauce and some sort of herbs; fresh basil if I have it, or dried Italian seasoning. But use what you like and have handy. Leave sauce to cool until dough is risen.
If you are making a thin-crust pizza, reknead the dough and spread it on the pizza plate. Spread the sauce on top, and add your favourite toppings: sweetcorn, sliced tomato, peppers, whatever. And cheese - mozarella is traditional, but any kind will do.
Bake in a hot oven, Mark 7, 200 C, 425 F, for 20 minutes.