In a bowl, combine together, bread flour, salt and yeast.

Add enough water to make slightly sticky dough.

Add oil and knead everything together.

Cover with cling film and set aside for 30 minutes.

Knead the dough for one minutes, cover and rest for thirty minutes.

Repeat this two more times.

After the third kneading, you can allow it to prove at room temperature for an hour before making pizza. Or you can place it in an airtight box and refrigerate for one or two days.

Bring it to room temperature before baking.

Make slits on the base of the tomatoes and place them in a large sauce pan.

Add enough water to immerse them.

Bring it to boil.

Cover and cook for ten minutes.

Switch off flame and let it cool completely.

Remove the skin of tomatoes and grind it to a fine puree.

In a saucepan, heat oil and add red chilly and pepper powder. Add crushed garlic and sauté for a minute.

Add the tomato puree and add salt to taste.

Cook the puree until it becomes thick to sauce consistency.

Add crushed basil and oregano, switch off flame and allow the sauce to cool completely. Store it in fridge for 3-4 days.

Preheat oven to 250C.

Bring all the ingredients to room temperature.

Divide the pizza dough into three.

Dust the counter generously with flour.

Roll each portion into a thin disc.

Place one disc on a lined baking tray.

Add sauce, apply it evenly and top with grated cheese.

Now place the next disc on top, repeat sauce and cheese again.

Place the final disc and make sure that all the three discs are aligned properly.

Using a knife or a dough scraper, divide the circle into eight equal portions keeping the centre intact.

Now roll each portion into three or four twists.

Once all the portions are twisted, sprinkle sesame seeds on top of the bread.

Bake in preheated oven for 12-15 minutes or until golden.

Remove from oven and serve it immediately.

You can store left over pieces in an airtight box in fridge. Reheat before serving the left overs.