Start by making your dough. Add the flour, sugar and salt to your mixing bowl, and in a bowl mix 200ml of warm water with the yeast and olive oil. Let it stand for 5 minutes before adding to the mixing bowl and starting to knead, whether that's with your food processor or by hand.
As you knead, slowly add the rest of the water in until the dough is kneadable but not sticky. If it crosses the line, add a little more flour to the mix.
Knead for 7 minutes.
Cover your bowl with a damp tea towel and leave somewhere warm to rise (I use my oven's warming drawer on its lowest setting - an airing cupboard would work just as well, or even the side in the kitchen).
After two hours knead the dough for a minute, re-cover and replace in the warm place. Leave for a further hour.
While your dough is getting ready, fry off your clove of garlic in olive oil. Add to this your tomatoes, oregano, tomato puree and sugar, and a pinch of salt to taste.
You can leave the sauce chunky if you'd like or otherwise puree to a tomato sauce consistency. Take off the heat and refrigerate til you're ready to use.
When you're ready to go, pre-heat your oven as hot as it will go: 260 degrees C is preferable.
Roll out a ball of your dough on a floury work surface (I use a rolling pin - it's not very 'Italian' but it works!). Get as thin as you can, but not so thin you can see your work surface through.
Using a spoon, scoop your tomato sauce on to the base and spread thinly. Add a layer of mozzarella on top, and your toppings on top of this.
Cook in the oven for around 5 minutes, or until the cheese bubbles and your dough is crispy.