Measure out 345g of your sourdough mother and pop it in a mixing bowl. Add 450g of bread flour and 200ml of water. Next, pop in one and half teaspoons of salt Finally, add a sachet of yeast - pop it as far away from the salt as you can.
Now, get your mix on, ensuring that all the ingredients are well combined, resulting in a smooth doughy consistency.
Pop your dough in an olive oiled bowl and cover with cling film. If you’re not planning to eat for a while, pop it in the fridge for a slow rise, or, if you have hungry mouths to feed, leave it in a warm place for a quick rise - one to two hours should do the trick.
Once your dough has doubled in size, pop it on a well floured surface. Split the dough in half (to make 2 14” pizzas). You might find the dough is rather wet, so don’t be afraid to knock it back using a bit more flour, enabling you to handle it without it sticking to your fingers.
Oil two 14” inch pizza trays (the ones with the holey bottoms are the best and create a gorgeous crunch) and pop your dough in the middle of the tray. Push the dough out to the sides of the trays and leave to rise for another half an hour or so.
Meanwhile, empty 2 cans of good quality plum tomatoes into a pan (you can use a punnet of fresh vine tomatoes if you would prefer). Add a pinch of salt, some garlic powder (if you wish), 2 good tablespoons of collagen powder and pop on a low heat for about 5 minutes.
Preheat your oven to 240 degrees celsius (fan) - sourdough needs that bit of extra heat.
Once your tommies are soft, use a masher to squash them a bit more and voila, your fresh, no frills, amino acid rich pizza sauce is ready.
Spread your sauce equally across your two pizzas, drizzle some olive oil on your crusts and pop them in the oven for a pre-cook and before you add your cheese for between 8-10 minutes.
Once your dough starts to turn golden, sprinkle mozzarella over your bases (and whatever other ingredients you fancy) and pop them back in the oven until the cheese starts to bubble. If you’re using balled mozzarella, dry it off using kitchen roll before adding it to your pizza.
To serve, tear fresh basil and crack some black pepper.
You will never order a pizza again!