Making the sauce:

Add olive oil into a saucepan.

Heat on a high heat until hot.

Add garlic and basil.

Cook on a high heat, stirring constantly, until translucent. 

Add passata, salt and sugar.

Cook on a medium heat until thickened.

Transfer the sauce into a clean bowl.

Carefully remove the basil sprig and set aside.

Making the dough

Fit the Dough Tool.

Add yeast and water into the appliance bowl.

Let rest for 5 minutes until the yeast is foamy.

Add flour, salt and olive oil.

Knead for 1 minute on speed 1 until combined.

Knead for 4 minutes on speed 2 until the dough has formed.

Transfer the dough to a work surface.

Form the dough into a ball.

Grease the appliance bowl with oil.

Return the dough to the bowl and cover with a tea towel.

Prove for 1 hour until doubled in size.

Preheat the oven to 180ºC.

Grease a baking tray with oil.

Transfer the dough onto the baking tray.

Gently spread it out, being careful not to knock out any air.

Top the dough with mozzarella and Parmesan.

Gently spread the sauce over the top.

Sprinkle with oregano and drizzle with olive oil.

Bake until golden for 25 minutes at 180°C.

Remove from the oven and let cool for 5 minutes.

Serve.

Tip: The sauce reduces on top of the pizza during baking, resulting in a delicious punch of tomato flavour – use the best quality passata you can find!