Whisk the dry yeast and warm water in a jug. Allow to stand for approximately 15 minutes, until frothy.
Place the flour and salt in a large mixing bowl and mix well. Make a well in the centre. Pour the yeast mixture and olive oil into the well and begin mixing dough by hand. Transfer the dough to a clean bench and knead for 4 to 5 minutes, until it’s smooth and elastic.
Place a sprinkle of extra flour in the large mixing bowl and place dough in it. Cover with a clean tea towel and let it prove for at least 2 hours.
Once the dough has doubled in size, transfer it to a large rectangular tray (approximately 40cm x 20cm) that has been greased with olive oil. Stretch it out so that it covers all corners and is even in thickness.
In a mixing bowl, mix together passata, basil, garlic and chilli oil and spread it over the pizza base. Top with mozzarella and olives.
Allow the pizza to rest for approximately 30 minutes before placing it into oven. Preheat the oven to 230°C.
Bake for 15 minutes or until the edges are golden in colour. Let the pizza rest for approximately 5 minutes before slicing it into squares.
Recipe Note
To make Gewürzhaus Italian Chilli & Garlic Oil heat 1 part spice blend with 4 parts olive oil in a saucepan until sizzling. Chilli Oil can be stored in a glass jar for up to one month. View the full recipe here.
