For the dough

• Put the warm water, yeast, sugar and olive oil in a jug, stir well and leave for a few minutes.
• Sieve the flour and salt into a large bowl making a well in the middle.
• Pour in yeast mixture and bring together with a fork until you have a rough dough like mixture.
• Turn out on to a clean, floured work surface, bring together fully with your hands and knead for 10 minutes, stretching the dough out with both hands until you have a silky, springy dough.
• Put this mixture into a lightly greased and floured bowl, cover with cling film and leave somewhere warm for 45 minutes, or until doubled in size.
• Once the dough has doubled, remove from the bowl, cut into four equal parts, form into balls and leave on a lightly oiled, floured tray for 15 minutes.
• Lightly grease and flour 4 pieces of tinfoil big enough to hold a 10-12 inch pizza.
• On a floured surface roll each pizza into a roughly round shape about half a centimetre thick.
• Place each one on a piece of tinfoil (if lightly floured can be stacked and left in the fridge until you need them later).

For the toppings

• Spread a thin layer of the passata almost to the edges of the base, and top with Grated Mozzarella style Sheese, the sliced sausages and capers.
• Keeping on the tinfoil, gently place directly on to rack in the bottom half of a pre heated oven at 250°C for 7-9 minutes, gently sliding off the tinfoil after five minutes (this will make your base extra crispy).
• If you don’t have time to make the dough, you can simply buy pre made pizza bases at most supermarkets. Any unused dough mix can be kept for 2 days in the fridge.