For your pizza sauce, heat oil over low heat, pop in the garlic cloves and cook until golden.
Add tinned tomatoes, passata and salt.
Leave to simmer for a long time, like two hours. Add more water if it becomes too thick. Stir occasionally and test for salt – don’t skimp!
Add maple syrup if the tomatoes are a little tart.
Remove garlic cloves and pop in a container until ready to use.
While your pizza sauce is simmering away, get going on your bases.
Pop your starter, flour, and salt in the bowl of a stand mixer, with the dough hook attachment. Mix until combined.
With machine running, slowly pour in oil, then hot water and let knead until dough is formed and elastic.
Cover the dough and let it sit for about 30 minutes.
Cut the dough into about 12 balls, I am terrible at getting them the same size. Lightly flour your work surface and roll each ball with a rolling pin (starting in centre and rolling outwards, turning often) to about 5mm thick.
Place each flatbread on a dry medium-high hot cast iron pan or skillet. Cook for about 45 to 60 seconds on each side, or until the flatbread doesn’t look doughy anymore.
To make pizzas, preheat oven to 220˚C.
Spread pizza sauce evenly over base and top with your choice of toppings.
Pop in the oven for 10–15 minutes, or until cheese is all melty.