Sift the flour and salt into a large mixing bowl and make a well in the centre.
In a separate small bowl, mix the yeast with the sugar and some of the warm water (about 40ml), and leave for a few minutes. Then pour into the well.
Add the rest of the water and olive oil. Use a fork to bring it all together. Flour your hands and begin to form it into a ball.
Tip the dough onto the workbench and start kneading by hand, stretching, pulling and pushing the dough for approximately 8-10 minutes until it becomes smooth and elastic. This process can also be done very successfully in a stand mixer, using the dough hook.
Place the dough into a lightly oiled bowl, cover with a clean tea towel and leave in a warm place to rise until it is almost doubled in size (leave for approximately 30 minutes).
Uncover the dough, tip onto a lightly floured bench and knock a bit of the air out.
Divide in half and roll into balls.
Oil each dough ball, place on a tray and cover again with a tea towel, leaving it to rest for another 10 minutes (the dough will relax a bit and it will be easier to roll out thinly).
Roll out 1 of the balls into a rough circle, about 20cm in diameter. Create a thicker edge – this will give you a nice crust. Repeat with the second ball.
Have baking trays or pizza stones (preheated) ready. Transfer the pizza bases onto a piece of baking paper and slide onto the trays.
Drizzle some extra olive oil over the dough.
At this stage, you can apply the topping. Spread Maria’s Pizza & Pasta Sugo over the base (about 4-5 tablespoons or to your liking). Tear over some mozzarella & scatter with basil leaves.
Bake in a hot oven (220°C) for approximately 10 minutes, or until the pizzas are golden and crispy.