Place yeast, 125ml warm water and soft brown sugar in a large bowl and whisk.
Add the flour, 250ml water, olive oil and salt and mix until a dough forms. It should be quite sticky. There’s no need to knead it.
Cover the bowl with a tea towel and place somewhere warm for an hour. The dough should double in size.
Meanwhile, make the pizza sauce. Mix the passata and puree together in a bowl until smooth. Add the rest of the ingredients and stir until evenly distributed throughout the sauce.
After the dough has been rising for about 45 mins, preheat oven to 425ºF/220ºC/200ºC fan. Coat a 13” x 9” baking tray in olive oil.
Once the dough is double in size, give it another mix, then turn it onto the baking tray and stretch it until it covers the tray. Cover with the tea towel and place on top of the warm oven for 15 mins.
Remove the tea towel, drizzle the dough with olive oil and stick your fingers into the dough to make dimples. Pour the pizza sauce over the dough, making sure it sinks into the dimples.
Mix the Cheddar and grated Mozzarella together and sprinkle over the sauce. Top with the pepperoni and shredded Mozzarella.
Bake for 20-25 mins until golden. Once out of the oven, add the fresh basil, drizzle with olive oil and season with salt and pepper.
Slice into 8 pieces and enjoy!
The pepperoni can be substituted for other toppings of your choice.