Freezer-friendly individual pizza bases and sauce

1 Heat oil in a large saucepan over a medium-high heat. Add onion, celery and garlic. Cook for 2 minutes, then add tomatoes and cook for a further 5 minutes.

2 Stir in remaining ingredients. Bring to the boil, reduce heat and simmer for 15 minutes or until sauce is thickened, stirring often. Remove bay leaf. Puree and allow to cool before freezing. (Freeze the sauce flat for quick reheating, and always label and date it to avoid later confusion.)

3 While sauce is cooking, put yeast, sugar and water in a large bowl. Set aside for 15 minutes or until frothy. 

4 Sift flour and salt into bowl of yeast mixture. Add oil and mix well. Turn dough out onto a lightly floured board or bench and knead until smooth and elastic (about 5 minutes). Return dough to bowl, cover and put in a warm place until doubled in size (about 30 minutes).

5 Turn oven to 220°C and line two large baking trays with baking paper.

6 Punch down dough, then knead again for 1 minute. Divide dough into 8 equal portions and form into balls. Press or roll balls into 15—20cm pizza bases. 

7 Place pizza bases on prepared baking trays and put in oven for 3—4 minutes to parbake. Remove from oven and leave to cool on racks.

8 Wrap pizza bases in plastic wrap, then aluminium foil. Freeze for up to 6 weeks, clearly marked with a name and date.