Step 1: 1 Preheat the oven to 230°C.

Step 2: 2 Add the sugar and crumble the fresh yeast into warm water.

Step 3: 3 Allow the mixture to stand for 10 – 15 minutes in a warm place (we find a windowsill on a sunny day works best) until froth develops on the surface.

Step 4: 4 Sift the flour and salt into a large mixing bowl, make a well in the middle and pour in the yeast mixture and olive oil.

Step 5: 5 Lightly flour your hands, and slowly mix the ingredients together until they bind.

Step 6: 6 Generously dust your surface with flour.

Step 7: 7 Throw down the dough and begin kneading for 10 minutes until smooth, silky and soft.

Step 8: 8 Place in a lightly oiled, non-stick baking tray (we use a round one, but any shape will do!)

Step 9: 9 Spread the passata on top making sure you go to the edge.

Step 10: 10 Evenly place the mozzarella (or other cheese) on top, season with the oregano and black pepper, then drizzle with a little olive oil.

Step 11: 11 Cook in the oven for 10 – 12 minutes until the cheese slightly colours.

Step 12: 12 When ready, place the basil leaf on top and tuck in!