"Obviously the quality of the ingredients is important but I think less is best," Ram Stern says. "You feel the taste of the sauce and then just drops of other ingredients and that's what other people appreciate."
For the dough
1 kg pizza flour
2 tbsp salt
1 tbsp dried yeast
3 tsp sugar
600 ml iced water
1/4 cup olive oil
For the tomato sauce
1 onion, finely chopped
6 garlic cloves, finely chopped
2 x 400g tins tomatoes
For the dough
Combine flour, salt, yeast and sugar in a bowl. Mix water and oil then add to dry ingredients. Mix by hand or electric mixer. If mixing by hand, work the dough with one hand and rotate the bowl for six to seven minutes or until the dough is smooth and sticky. It should not stick to the side but still be sticky on the bottom of the bowl. Transfer to a floured benchtop and cut into seven or eight pieces. Roll into balls, spray with olive oil and cover with foil. Refrigerate for one to two days. Before using, rest for one hour out of fridge. Roll out the dough, cut into circles and place on a floured baking tray.
For the sauce
Fry onion and garlic in olive oil until browned. Add tomatoes and season to taste. Cook for 30 minutes then blend until smooth in a food processor.
Toppings Spread a thin layer of sauce on dough base and sprinkle with mozzarella and toppings of your choice.
Heat oven to 250C. Put pizza in the oven and allow six to eight minutes to bake. Rest it for one to three minutes for the cheese to set.