DOUGH

Bread Machine:

• Add the milk, egg, olive oil and butter to your bread machine pan.
• Add 400g (3⅓ cups) of flour, and the remaining dough ingredients, taking care to keep the yeast and salt separate as much as possible.
• Set your machine to make dough.
• On a very well-floured surface (the dough will be very sticky) work in just as much flour as you need to make a soft, pliable, but still a little tacky, dough.
• Form into a rough ball.

Stand Mixer:

• Add the milk, egg, olive oil and butter to your stand mixer, and mix together. If the butter is straight out of the fridge, it won't combine with the other wet ingredients too much, but that's okay.
• Add 450g (3¾ cups) of flour, and the remaining ingredients. The dough should be sticky, but if you need more flour, just add a little at a time. Be careful: too much flour will result in a dry crust.
• Switch to a dough hook (if you have one) and allow the mixer to knead the dough for around 10 minutes, just until soft. The dough will still feel a little tacky to the touch, but will be able to slowly drop off the hook.
• Cover the dough and leave to proof (until it has doubled in size - usually about an hour).
• When the dough is ready, knock it back, and on a floured surface, form into a rough ball.

SAUCE:

• Heat 1 tablespoon of olive oil in a pan and add the onions and garlic. Fry until softened.
• Stir in the tomatoes, and then add salt, pepper and sugar.
• Let simmer for about 45 minutes, and then taste – adjust seasoning and sugar if necessary. Add the remaining two tablespoons of oil.
• Blitz in a food processor until smooth, and then leave to cool.

ASSEMBLY:

• Pre-heat the oven to 200ºC (400ºF).
• Grease two fairly large, round pizza tins.
• Divide the dough, and press one half down into the pan with your fingers until it covers the whole tin. Alternatively, place the dough on a baking tray lined with grease proof paper and roll out using a rolling pin until it is the required thickness.
• Spread as much pizza sauce as you like over both pizza crusts (if using a pizza tin and you have a raised edge, only spread on the bottom surface and not up the sides). For any sauce you have left, freeze in small individual bags.
• Cover the tomatoes with cheese, top with whatever vegetables or toppings you are using, then add a final sprinkling of cheese.
• Bake for around 20 minutes until the outer crust is a dark brown and the cheese is bubbling. Remove, slice and eat immediately. Enjoy!