In a small bowl add yeast, sugar and 1/4 cup of the warm water. Stir and allow to sit for 5 minutes until frothy. In a large mixing bowl add flour, salt and 2 tablespoons of olive oil, mix. Add yeast mixture, mix and add a little bit of the warm water until a dough like consistency has formed. The dough should not be sticky. Roll in a bowl, cover outside with more olive oil, place in a bowl and cover with a few kitchen towels to keep warm. Leave for an hour until doubled in size.

Preheat oven to 220C. Meanwhile, roll dough into a circle. Add sauce and with a pastry brush fill half of one side making sure to leave a space at the edge so you can easily fold. Add remaining toppings and drizzle some more olive oil. Carefully fold half over, press edges together with a form and trim any excess amount with a knife. Add a few slits into top with a knife or fork. Brush tops with olive oil, add Italian seasoning then place on a non-stick baking mat and cook until golden, about 15-20 minutes.