Gently sauté the onion and garlic in the olive oil until it starts to turn golden, reduce the heat and add the passata. Fill the bottle about a third full with water give a good shake to rinse and add to the pan. Season with salt and pepper.

Gently cook for about 20 minutes stirring from time to time until reduced by about a third.

The sauce freezes well.

Pour the water into bowl, add the yeast and swirl until it is dissolved, leave for 5 mins if needed to activate it. Add the other ingredients.

Knead with the dough hook attachment of your mixer on the lowest speed for about 4 minutes until a smooth stretchy dough has formed (if you knead by hand it will take longer).

Cover with cling film and leave in a warm place for about 45 minutes. It should more than double in size.

Turn out onto a floured board or worktop and gently knock the dough back. Divide the dough into 4.

Gently shape each quantity of dough into a pizza shapes on a baking tray or pizza stone sprinkled with polenta to stop it sticking.

Spread with the tomato sauce then arrange your toppings and sprinkle with crumbled a2 paneer.

Bake in a very hot oven (GM7 / 220c / 425F) for about 12 – 15 minutes until pizza is golden around the edges (the paneer will not melt like regular cheese does).