Make the pizza sauce first: Using a suitably sized saucepan put in the passata, olive oil, oregano, parsley, basil, Worcestershire sauce and crushed garlic and bring up to simmer.
After a few minutes add the bay leaves and take off the heat.
Using a suitably sized jar pour the sauce in hot and apply the lid, then chill in the fridge to chill for at least 4 hours, this is to allow the flavours to infuse.
The dough I use for my pizza varies but recently I have gone to a plain unflavoured dough, add the dried yeast to 50ml warm water, add the sugar and stir allow the yeast to activate.
Once activated put the flour and salt into mixing bowl and add the yeast mix and the remaining water. I use a stand mixer and dough hook to make my dough. If you do not have one or prefer another method then make the dough.
Once you have the dough at a stretchy consistancy allow to rise until doubled, about 40 minutes.
Knock back the dough then either store or use straight away.
When cooking I use a pizza stone, oven on full temperature and allow the stone to heat up for 25 to 30 minutes, then you're ready to go.
Make the pizza base to size, plus a bit, rolling out to about the size of my pizza stone.
Then the stuffed crust bit, I put a couple of handfuls of mozzarella cheese around the circumference evenly and then roll the edge over and crimp down in to the base. Go all the way around.
At this point I put the dough onto the pizza stone as it will not hold its shape at all.
Once on the stone I add the sauce: a couple of tablespoons of sauce thinly and evenly spread over the base.
Time for the pepperoni, a couple of slices directly onto the sauce then the cheese, spreading evenly both types of cheese.
Add the rest of the toppings and sprinkle on the Cayenne pepper, place in the oven until brown on the crust and the cheese is bubbling.
Remove and enjoy. I use Franks® red hot sauce to dip the beautiful crust.
Use your own prefered toppings but be sparing with them. Too much will ruin it, plus the crust will rise a little so roll it thin.