Mix the flour, yeast and salt together in a standing mixer fitted with a dough hook.

In a measuring jug, heat the milk and butter until lukewarm and the butter is melted.

Turn the machine on low and slowly add the milk mixture. Mix for 2 minutes to wake up the yeast. Increase the speed to medium and mix for roughly 6-8 minutes, or until the dough is shiny and smooth.

When your dough is ready, take it off the machine and rub the dough and bowl with olive oil (or any flavorless oil). This will help it rise in the bowl.

Cover the bowl with plastic wrap and let the dough rise at room temperature until doubled, 1 ½ -2 hours.

In a large bowl add the tomato sauce, pepperoni, garlic, cheese and basil. Set aside in the fridge until you are ready for it.

Once the dough has proofed, gently remove the dough from the bowl knocking out the air.

Using a bench scraper or knife, cut the dough into medium and small sized pieces. If you cut them too big the monkey bread can seem a bit doughy.

Gently stir the cut dough into the pizza sauce, coating every piece of dough in tomato sauce.

Grease a 10 inch Bundt pan or cake tin with butter. Fill half the pan with the monkey bread dough, drizzle with 1/4 cup pizza sauce. Repeat layers and even out the dough with a spatula.

Cover the Bundt pan tightly with plastic wrap and let the monkey bread rise for 45 minutes or until puffy and they have risen up to the top of the pan. (At this point you can cover it and pop it in the fridge overnight to be baked the off the next day fresh)

Bake at 350oF (180oC) for 35-40 minutes or until the top is beautifully brown.

Cool the monkey bread in the pan for 5 minutes, then turn out on a platter or large plate and allow to cool slightly, about 10 minutes. Enjoy straight away!

Cut each biscuit into four pieces; transfer to the pizza sauce mixture and toss to coat. Stir in cheese and pepperoni.

In a greased 10-in. fluted tube pan, layer half of the biscuit mixture; drizzle with 1/4 cup pizza sauce. Repeat layers. Bake 40 minutes or until golden brown.

Cool in pan 10 minutes. Run a knife around sides and center tube of pan. Invert onto a serving plate. Serve with additional pizza sauce. Yield: 16 servings.