In a small mixing bowl weigh out yeast, salt and sugar and add the warm water to this mix, stir and set aside for 5 mins Place the flour into a the bowl of a stand mixer and once the yeast and water mix begins to foam add to the flour Mix on low speed with a dough hook for 10 mins
Once mixed remove and briefly knead this mix on a floured bench for 3-4 mins
Return the dough to the bowl and cover with cling film and place into a pre-heated oven steam setting 40 degrees for 40
mins
While the dough proves chop 3 small cloves of garlic and add a generous splash of the garlic infused EVOO
Slice the tomatoes and put them into the garlic oil, season with salt and mix in well with a spoon
Once the dough has proved remove from the oven and place onto a floured work surface, knead for 1 min and divide the
dough into 4 equal portions
Place the pizza stone into a cold oven and pre-heat to 220 degrees combi setting
Roll one piece of dough out about the same size as your stone and set aside until the stone is hot
Once the stone is hot remove from the oven and lay the dough over the stone, dock the surface of the dough with a fork and
spoon over some oil from the tomatoes
Place the pizza base in the oven for 1 min to seal the base
Remove from the oven and working quickly lay the tomato over the base, top the tomato with torn mozzarella and return to the oven for approx 15-18 mins until golden and crispy
Once cooked tear fresh basil over the pizza and serve on the stone straight from the oven