Pizza

Dissolve the yeast and sugar in half the water.
Put flour in a bowl with the salt, make a well in the centre and pour in the yeast mixture and mix with your fingers. Add enough of the rest of the water to make a moist dough. Knead for 5 minutes. Dust the top with flour and place it on a floured baking tray and score the top 2 or 3 times with a knife (this speeds up the proving). Put in a warm place (I put it inside the tumble dryer, not switched on obviously!) and leave to prove until doubled in size (about 40 minutes).
Meanwhile make your sauce. Put all ingredients into a small pan and simmer on a very low heat for about an hour or until almost dry and paste-like. Set aside.
Once the dough has doubled in size, knock it back (that just means to knead the air out of it). Divide into 4 and roll each portion out until very thin.
Now see cooking techniques below before proceeding.
Spread the pizza base with a small amount of the sauce (don't be tempted to put too much on as it will cause the base to become soggy). Then add your toppings - again, don't overload it, this isn't Pizza Hut.
Cook until browned and crisp. Eat standing up with your fingers. Do not use a knife and fork.

Cooking techniques:
If you have a pizza stone, put it into a cold oven, crank the heat up to full and leave to heat up for at least an hour. When you're ready to cook the pizza, take the stone out of the oven and put the dough straight on it. Proceed as above.
If you don't have a pizza stone, Dougall suggests this technique. Put a heavy frying pan on the hob and heat up until piping hot. Preheat your grill to its highest setting. Put the rolled out dough into the hot pan and add your sauce and toppings. Transfer to the grill to finish cooking.