*Perfect Pizza*
Makes 2 12-inch pizzas

The perfect pizza to me has a lovely crisp crust and a delicious sauce.  To me pizza is all about the sauce.  You can vary the toppings to suit whatever you like.  Sometimes we do veggie ones, and other times we load it up with meat.  It all depends on what you are feeling like at the time.

For the Crust:
1 package of quick rise yeast
1 cup warm water
1 tsp sugar
2 1/2 cups flour
1 TBS olive oil
1/2 tsp salt

Place the warm water in a bowl along with the sugar, stirring to dissolve the sugar.  Sprinkle the yeast over top and allow to sit, undisturbed for about 10 minutes, until the yeast goes all foamy.  Stir to dissolve the yeast.  Add the olive oil and then stir in the flour and salt.  Mix well, then turn out onto a lightly floured surface and knead gently until you have a round smooth ball.  Place in a greased bowl, cover and allow to rise for 1/2 hour.  In the meantime make your sauce.

For the Sauce:
1 560g jar of creamed tomatoes (passata)
2 ounces of tomato puree (tomato paste)
1 tsp sugar
1 clove of garlic, peeled and minced
1 TBS dried basil
2 tsp dried oregano
1/2 tsp chinese five spice (my secret ingredient)
salt and black pepper to taste
pinch of chili flakes or to taste

To make the sauce, put all the ingredients into a saucepan and bring to the boil, stirring the whole time.  Reduce to a simmer and simmer for about 5 minutes to help blend flavours.

Proceed as follows.

Punch down your risen pizza dough and divide in half.  Press each half out into a 12 inch round and place onto greased pizza pans, or pizza stones.  Pre-bake in a hot oven (200*C/400*F) for 10 minutes.  Spread each with a generous portion of the sauce.  You will probably have too much, but any excess freezes very well.

Top as desired with a mulititude of cheeses and meats and vegetables.  Bake for an additional 15 to 20 minutes, until the bottom is crispy and the toppings are bubbling.