To make the dough, mix together the
yeast, sugar and flour in a bowl. Stir in
the olive oil and add the water gradually
until you have a soft dough that comes
away from the sides. Place in a clean,
oiled bowl, cover with a tea towel and
leave in a warm place to rise. To make
the tomato sauce, heat the olive oil in a
saucepan and sizzle the garlic for 1 min.
Add the sugar, vinegar, tomatoes and
oregano, and simmer everything for
20 mins until you have a thick sauce.
Can be made up to 3 days in advance.
Heat oven to 200C/180C fan/gas 6 and
oil a large baking tray, about 20 x 30cm.
Tear off about an eighth of the dough
and roll out the rest on a lightly floured
surface to fit the tray. Roll the remaining
dough out into 2 snakes, the first about
20cm and the other about 30cm. Lay
both into the pizza dough, crossed so
you have 4 sections, and pinch them
into the dough. Now it’s up to you and
your family which toppings you choose.
(I have anchovies and olives; my wife
loves a vegetarian feast; my son wants
meat, so we pile his with mozzarella
and pepperoni; and my daughter likes
ham, sweetcorn & cheddar.) Bake the
pizza for 20 mins, or until puffed up and
golden. Leave to cool slightly before
transferring to a board.
While the pizza bakes, make the
dipping sauce. Mix all the ingredients
and whisk in enough cold water until you
have a runny consistency, then season.
Pull the pizza into quarters, then use the
dough stick dividers to dip into the sauce.