Add the yeast and salt to the water and stir until dissolved. Pour this, along with the flour and oil, in to the bowl of a food processor and mix using a dough hook – first at the highest speed for 5 minutes and then at a medium speed for 8 minutes, until the dough is smooth.

Divide the dough into 4 roughly equal portions, pat into balls, place in a lightly oiled bowl, cover with plastic wrap and leave for about 45 minutes until the dough has doubled in size.

On a floured surface, roll out each dough ball until the dough is about a ¼ inch (0.5cm) thick. Stack between oiled layers of aluminum foil, cover in plastic wrap and chill for 30 minutes.

To make the sauce, add the olive oil to a saucepan and gently cook the garlic over a medium heat until it just begins to color. Add the passata, stir and simmer for 5 minutes. Season with salt and pepper to taste, stir in the fresh basil leaves, then take off the heat and set aside.

To assemble your pizza, transfer one pizza base to a lightly oiled baking sheet ready for topping. Using a tablespoon or small ladle, spread a layer of sauce on to the pizza base, making sure the sauce reaches the edge of the dough.

For the classic Margherita, place the mozzarella chunks evenly over the base. Scatter over the Parmesan, add a pinch of pepper and the basil leaves and finally drizzle a modest amount of extra virgin olive oil over the whole pizza. Bake for 7 to 10 minutes at 500°F (250°C) until golden and serve.