In a bowl, combine the water, yeast and sugar. Let stand until the mixture foams on top, about 5-6 minutes.

In a food processor, it is important to work with the plastic blade or the dough hook. Combine the flour and salt. Increase the speed to medium and add the yeast mixture until a soft ball forms.

Remove the dough from the bowl and knead for a few minutes on a floured surface to prevent sticking.

Place in a lightly oiled bowl and cover with a clean cloth. Let the dough rise for about 30 minutes in warm and draft-free area. Cut the dough in half.

Use the pizza dough immediately or refrigerate it (less than 48 hours), otherwise place it in an airtight bag.will make two thicker crust pizzas.

Pizza Sauce :Make criss-cross on the base of the tomatoes and place them in boiling water for 8 to 10 minutes or till the skin begins to peel.

Drain the tomatoes, cool slightly, peel, them. Blend in a mixer to a smooth pulp and keep aside.

Heat the refiner oil in a kadai Add the prepared tomato pulp, oregano, chilli flakes, tomato ketchup, chilli powder and salt, mix well and cook on a medium flame for 5 to 7 minutes, while stirring occasionally.

Add the jaggery mix well and cook on a medium flame for 2 to 4 minutes, while stirring occasionally.

Divide the pizza sauce into 2 equal portions and keep aside.

Make Pizza:Place 2 pizza base on a clean, dry surface and spread a portion of the pizza sauce evenly over each pizza base.

Sprinkle ½ cup of cheese evenly over each pizza and finally pour ½ tbsp of refiner oil evenly over it.

Place both the pizzas on a greased baking tray and bake in a pre-heated oven at 200°c for 10 to 12 minutes or till the base is evenly browned and the cheese melts.

Repeat step 1 to 2 to make 2 pizzas.

Arrange the dry basil,oregano,and chilli flakes evenly on top of both pizza base, cut into equal wedges and serve immediately.