Domino's-style cheese pizza

Whisk together the flour, brown sugar, salt, dry milk powder and olive oil.

Add half the warm water to the flour. Stir the instant yeast into the remaining warm water and rest 10 minutes until frothy.

Add the yeast mixture to the flour, mix in, and knead by hand or with a dough hook.

Oil the hands, coat the dough ball, return it to the bowl and cover with plastic wrap. Leave in a dry, warm place (a switched-off, slightly warmed oven) for 90 minutes to ferment.

Puree the canned tomatoes until smooth, then add the tomato puree, sunflower oil, basil, oregano, salt, garlic powder, black pepper and sugar.

Combine in a saucepan over medium-high heat. Once it bubbles, turn the heat to low, cover, and leave for an hour.

Punch down the risen dough, knead a couple more minutes, and divide in half.

Cover the two pieces with plastic wrap and let rise another 30 minutes.

Sprinkle cornmeal on the surface and shape the dough in it, starting with a rolling pin and finishing by hand on a pizza stone or pizza baking pan, leaving a raised crust.

Spread a healthy amount of sauce, leaving about an inch clear at the edge.

Mix the mozzarella and provolone and scatter over the sauce.

Optional: brush a little sunflower oil around the outer crust.

Bake in an oven preheated to around 250C (around 460F) for 8 to 10 minutes.