Method

• 1.
  Whisk yeast, sugar and water in a large jug and set aside in a warm, draught-free place for 10-15 minutes, until yeast activates and mixture is frothy.
• 2.
  Place flour in a stand mixer fitted with the dough hook. With motor running on medium speed, add 1/2 tsp fine salt and mix until well combined. Pour in yeast mixture and oil, and mix until well combined and a dough ball starts to form. Increase speed to medium-high and knead for 8-10 minutes or until very smooth and elastic. Cover bowl tightly with doubled pieces of lightly greased plastic wrap and set aside in a warm, draught-free place for 1 hour or until dough doubles in size.
• 3.
  Gently scrape dough from bowl and divide into 3 equal-sized balls. Roll each ball out to a 30cm round before stacking individually between sheets of lightly floured baking paper on a large plate. Cover plate well with plastic wrap and chill overnight.
• 4.
  Meanwhile for the garlic prawns, combine all ingredients in a large bowl, cover and chill overnight to marinate. For the chilli oil, heat all ingredients in a small saucepan over low heat for 10 minutes. Set aside to cool.
• 5.
  When ready to serve, preheat oven to 240°C/220°C fan-forced and place a baking tray in the oven to preheat. Season prawns with salt flakes and freshly ground black pepper. Spread pizza bases with sugo or passata.
• 6.
  Bake pizza bases, one at a time, for 4-5 minutes. Top bases with mozzarella and prawns, then bake for 3-4 minutes until prawns are cooked. Sprinkle pizzas with basil leaves, if using, and serve with chilli oil and lemon wedges alongside.