Method

• 1.
  To make the dough, combine yeast, sugar and 450ml lukewarm water. Set aside for 5 minutes.
• 2.
  Place flour in a large bowl, pour in yeast mixture and start combining with a spoon. Add 3 tsp salt and, using hands, knead on a floured bench until smooth. It should be a slightly sticky dough.
• 3.
  Shape into a ball and place in a bowl. Oil the top and cover. Prove 90 minutes to 2 hours, until almost tripled in size. Knock back and shape into a ball. Prove 30 minutes, then divide into four. Freeze two for a later use. (If you prefer, use bought pizza bases.)
• 4.
  Preheat oven to 250°C fan-forced with two trays.
• 5.
  For the peperonata, heat olive oil in a saucepan over medium heat and cook the eschalot and garlic for 2-3 minutes or until eschalot has softened and garlic smells fragrant. Add the capsicum and cook for 3-4 minutes until softened. Add vinegar, sugar and a pinch of salt and cook 4-5 minutes, then pour in the crushed tomatoes. Reduce heat to low, cover with a lid and simmer for 20-25 minutes until liquid has reduced.
• 6.
  Remove from the heat and stir through the basil leaves, then set aside to cool slightly.
• 7.
  Roll out dough into thin pizzas. Place on baking paper and top with peperonata. Use the paper to carefully place on the preheated trays, then bake for 10 minutes or until golden.
• 8.
  Top with mozzarella and return to the oven for 3-4 minutes until melted.
• 9.
  Serve topped with extra basil.