Make the pizza sauce

• Blend or crush the tinned plum tomatoes with the tomato purée and the crushed garlic.
• Season with salt and pepper and set aside.

Activate the yeast

• Whisk the lukewarm water and instant yeast together in a bowl.
• Add the sugar and whisk again.

Mix the dough

• Add the olive oil, flour and salt and mix until roughly combined.

Knead the dough

• Knead on a lightly floured surface, cupping and dragging the dough towards you to form a tight ball.

First rise

• Lightly oil a clean bowl and rub a little oil over the dough.
• Place the dough in the bowl, cover and leave to rest until doubled.

Roll out the dough

• Line a roasting dish with parchment paper.
• Turn the dough out onto a floured surface and roughly shape it into a rectangle.
• Roll lengthways, widthways and diagonally, pushing the edges in with a dough scraper, until about 2 mm thick.

Fill and roll the strips

• Spread the pizza sauce over the dough and scatter over the grated mozzarella.
• Cut in half lengthways, then into strips about 1 inch wide.
• Lay the pepperoni on each strip and roll up.

Second rise

• Arrange the rolls in the roasting dish, cover and rest.

Bake

• Preheat the oven to 200 °C.
• Bake until cooked through and golden, depending on your oven.