In a large bowl, combine flour, olive oil, sugar and salt. Add a sachet of dry yeast into a cup of warm water and stir. Pour the mixture into the bowl and work through. Don't be afraid to use your hands, transfer it onto a floured surface as it starts to get elastic. Form 3-4 small doughs, cover them with a damp cloth and let them rise for a couple of hours.
As your doughs doubled in size, preheat your oven to its highest temperature possible (285 C / 545 F for mine). (Ideally, your pizzas should take 5-6 minutes to bake.)
Make the sauce: crush 3 cloves of garlic (given you possess a garlic crusher, which is higly recommended anyway) or very finely chop them. Add them and the other spices to your can of tomato.
Grab a piece of dough and flatten it, preferably with your hands, Italians would advise you against using a rolling pin. Put it onto a sheet of parchment paper.
Add the toppings (red leicester really helps, works very well with the garlicky flavour and fresh basil).
Carefully grab two sides of the parchment paper and transfer it into the oven. The goal is to have an already smoking hot surface to bake your pizza on.
After 5 or 6 minutes, as the pizza crust gets nicely baked and the colour of the cheese mixture reminds you of an active volcano, your pizza is most likely done. Jo etvagyat!