Directions

1. Place the flour in a large bowl and stir in the sugar, salt and yeast. Make a well in the centre and pour in the tepid water and oil. Gradually mix the flour into the water and oil; use a wooden spoon, then your hand, to make a soft dough.
2. Turn the dough onto a floured surface and knead for about 10 minutes, until smooth and elastic. Sprinkle the surface with a little extra flour if necessary, but try not to add too much as this will make the dough dry. Shape into a ball, cover with a clean dish towel and leave to rise for 10 minutes.
3. Preheat the oven to 230°C. Line two baking sheets with parchment paper. Divide the dough into 4 pieces. Wrap 3 pieces in plastic wrap and refrigerate. Cut the remaining piece into 12 equal pieces and shape each into a 4 cm ball. Arrange on the baking sheets and flatten into 7 cm rounds. Lightly coat with nonstick cooking spray.
4. Top each with 2–3 tomato slices, 1 teaspoon mozzarella cheese and a little Parmesan cheese. Sprinkle with a few olive slivers and oregano leaves. Bake until the crust is golden-brown and crisp and the cheese is melted and bubbly, about 10 minutes. Repeat to use up the remaining dough. Serve hot.