1. Add 2 tsp sugar and 10 g instant yeast to 1 cup lukewarm water in a bowl, give it a quick stir, and let it stand for about 5 mins until foamy.
2. If it doesn’t froth, the water was likely too hot or too cold, so it’s best to start again before wasting the flour.
3. In a large bowl, mix 3 cups of cake flour and 1 tsp of salt.
4. Pour in the yeast mixture along with 2 tbsp olive oil, then mix until a rough dough forms.
5. Use some of the extra 1/2 cup of flour as needed to bring it together, but don’t dump it all in at once.
6. Turn the dough onto a lightly floured surface and knead for about 5 minutes until smooth and elastic. It should feel soft but not sticky.
7. Place it back in a lightly oiled bowl, cover, and let it rise for about 1 hour or until doubled in size.
8. Once risen, knock the dough back gently, knead for 1 more minute, then divide it between 2 greased large baking trays.
9. Roll each portion out thin with a rolling pin, then press it into the corners with your hands. Thin is the goal here, thicker dough will bake more like bread.
10. Brush each base lightly with olive oil, then spread over 1 sachet of tomato purée.
11. Mix the grated tomatoes with the grated garlic, squeezing off excess liquid first, and scatter this over the bases to avoid a soggy bottom.
12. Add mozzarella cheese and your chosen toppings like ham, salami, mushrooms, peppers, olives, feta, artichokes, or eggplant. Finish with a light sprinkle of oregano.
13. Bake in a preheated 180°C oven for about 30 mins, rotating trays halfway if your oven has hot spots.
14. The base should be crisp underneath, and the cheese bubbling on top.
15. Remove from the oven and top with sliced avocado and rocket leaves just before serving.

Alternate baking option

1. Instead of trays, roll the dough into rounds and bake on a pizza stone or on the back of an upside-down oven tray for an even crisper base.