Add yeast and sugar to half of the lukewarm water; mix well and keep aside till it froths up.

Pile both the flour and salt on a clean surface or in a bowl and add the yeast liquid. Use a fork and circular movements slowly bringing in the flour from the sides. Add the remaining water as required.

Initially the consistency will be that of a stodgy porridge. Continue mixing in the dry flour until the dough begins to come together.

Dust your hands with flour and knead the dough well. Use forward and backward movements, using the left hand to stretch the dough towards you and the right hand to push it away from you. Continue to knead for about 10 minutes till you achieve a smooth springy dough.

Brush the insides of a bowl with olive oil and place the dough inside. Cover with a tea towel and place in a warm spot in the kitchen for 30 minutes to 2 hours (ideal).

The dough is ready to use when it has almost doubled in size.

Note: The dough can be made a day before and refrigerated. Bring to room temperature before rolling out. The dough can also be frozen upto 3 months in an airtight container. To defrost, place in the refrigerator overnight and then bring to room temperature.

Heat olive oil in a pan and add the grated garlic.

Add the passata and add sugar and oregano. Taste and season with salt if necessary.

Simmer for 10 minutes and allow to cool before use.

Preheat the oven to 200°C. Oil the pizza tray or stone and place inside the oven to preheat.

Divide the pizza dough into equal sized balls. (You can make any size or shape you wish to)

Oil your hands lightly and shape the dough balls into mini pizzas.

Spoon the pizza sauce on top and spread over the dough leaving a small rim around the edge.

Add the cheese on top and bake for 7-8 minutes or till done.

Remove and decorate with toppings as depicted in the pictures.