500 g 00-flour
1 tsp salt
1 tsp dried yeast
325 ml lukewarm water
Mix the flour and salt in a mixing bowl and then add the yeast. Add the water bit by bit while stirring with a wooden spoon. Knead the dough well until elastic. Shape the dough into two round balls. Put the dough balls back in the mixing bowl, sprinkle with flour and cover. Place somewhere warm and leave to rise for 90 minutes. Shape the dough into two circles with your hands, or use a rolling pin to roll it out thinly.
2 x 15 oz tins whole peeled tomatoes
1 tablespoon extra-virgin olive oil
1 tblsp unsalted butter
2 cloves garlic, crushed
1 teasp dried oregano
pinch red chilli flakes
2 sprigs fresh basil leaves
1 medium onion, peeled and cut in half
1 teaspoon sugar
Purée the tomatoes with a hand blender, but still retain some texture. Place the butter and olive oil in a pan and heat over a medium-low heat. Add garlic, oregano, chilli and pinch of salt, cook stirring frequently until smelling good but not brown!! about 3-4 minutes. Add the tomatoes, basil, onion and sugar. Bring to a simmer, reduce the heat and leave for about 1 hour. Season. Cool and place in a container in the fridge until ready to use. This will keep for about 2 weeks in the fridge.
Top with Amatriciana sauce (cooked tomatos, bacon, onions, and chilli) a sprinkle of parmesan and a drizzle of olive oil.
Add the toppings and bake in 225°C for 8-10 minutes.