This recipe is super-simple and works really well with an outdoor pizza oven or a regular kitchen oven
To make the dough, dissolve the yeast and sugar in 250ml warm water and allow to rest for 5 to 10 minutes. (The yeast should make the water froth and bubble, but don’t worry if it doesn’t happen.)
Mix the flour and salt together in a bowl. Using a fork, mix in the yeasty water until it starts to form a dough. Add the oil and bring together into a smooth dough.
Turn the dough onto a floured surface and knead until it has an elastic, smooth texture – time to give your arms a workout! If the dough sticks to your hands, add a little extra flour. Place the dough back into the bowl and cover with a damp tea towel. Leave in a warm spot for 30 minutes to 1 hour, until it has doubled in size.
Meanwhile, preheat the oven to its maximum temperature, 250˚C/480˚F/gas 9.
In a food processor, blend the tomatoes with the oil, oregano, salt and cayenne pepper. Get the mozzarella and your choice of toppings ready and grease 4 baking trays (approximately 35cm x 25cm) with a little oil.
When your dough is ready, divide into 4 tennis-ball-sized amounts and mould until smooth. (If not using immediately, cover with cling film or a damp tea towel for up to 2 hours.)
On a floured surface, roll each of the balls of dough to fit thebaking trays. The dough should be quite thin – about the thickness of cardboard. Transfer the pizza bases to the trays.
Place a ladleful of the tomato sauce in the centre of each base and spread towards the edges, leaving a 1cm edge for the crust to form. Sprinkle each pizza with grated mozzarella and your choice of toppings.
Place in the hot oven and cook for 10 to 15 minutes until the base is cooked and golden. Serve, sprinkled with a little oregano.
This recipe is taken from Simply Italian: Cooking At Home With The Chiappa Sisters by Michela, Emanuela and Romina Chiappa (Penguin, £20).
Blend some of the tomato sauce with some mushrooms and ham for your baby.
Once the pizza has cooled, cut it into small pieces for your toddler to eat.
This typical vegetarian Italian dish is layered like lasagne but made with aubergine instead of pasta. And check out the new issue of M&B out 9th July with our interview with Michela Chiappa, one of the sisters behind this delicious recipe.