Method

• 1.
  For the pizza dough, combine yeast and 490ml warm water in a bowl, and stand for 8-10 minutes until frothy. Combine flour and 1 tbs salt flakes in a stand mixer with the dough hook. Add yeast mixture and knead for 10 minutes until smooth and elastic. Transfer to a greased bowl, cover and stand in a warm place for 2 hours or until doubled in size. Divide dough into 4 balls, place on a tray and cover for 30 minutes or until doubled in size.
• 2.
  Meanwhile, to make the sauce, heat oil in a large deep non-stick frypan over high heat. Add the onion, garlic, olive, anchovy and basil, and cook, stirring frequently, for 5-6 minutes until the onion has softened and anchovy has broken down. Stir in the tomato paste and cook, stirring frequently, for 30 seconds to toast the paste. Stir in the passata. Bring to the boil and simmer, stirring occasionally, for 10-12 minutes until sauce is very thick. Remove from the heat and set aside to cool completely.
• 3.
  Preheat the oven to 240°C. Grease 4 large baking trays and line with baking paper.
• 4.
  Sprinkle 1 portion of dough with semolina and stretch the dough into a 20cm round, about 5-7-mm thick, leaving a 2cm edge. There's no need to knock the air out of the dough because you want the rise and airiness. Place on 1 prepared tray. Repeat with remaining dough portions. Spread each pizza with 2 heaped tbs sauce, making sure you do not cover the edge. Top with sliced mozzarella and scatter with extra basil leaves. Drizzle with extra olive oil and season to taste. Bake for 12-15 minutes until golden and cooked. Serve immediately.