Homemade Margherita Pizza

Ingredients

• 500g strong white bread flour, plus extra for dusting
• 7g sachet fast-action dried yeast
• 2 tsp salt
• 2 tbsp olive oil, plus extra for the bowl
• 325ml warm water
• 400g tin chopped tomatoes
• 1 garlic clove, crushed
• 1 tsp dried oregano
• 1 tsp sugar
• 250g fresh mozzarella, torn
• Fresh basil leaves
• Extra virgin olive oil, to finish

Method

1. Mix the flour, yeast, and salt in a large bowl. Make a well in the centre and add the olive oil and warm water.
2. Bring together into a shaggy dough, then turn out onto a floured surface and knead for 8-10 minutes until smooth and elastic.
3. Place in an oiled bowl, cover, and leave to rise somewhere warm for 1-1.5 hours, until doubled in size.
4. Meanwhile, make the sauce: simmer the chopped tomatoes, garlic, oregano, and sugar in a small pan for 15 minutes until thickened. Season with salt and blend or mash until fairly smooth.
5. Preheat the oven as high as it will go (240-250C) with a baking tray or pizza stone inside to heat up.
6. Knock back the dough and divide into two. On a floured surface or piece of baking paper, stretch or roll each piece into a thin round.
7. Spread with the tomato sauce, leaving a border for the crust, then scatter over the torn mozzarella.
8. Carefully transfer to the hot tray (sliding off the baking paper if used) and bake for 8-10 minutes until the crust is puffed and golden and the cheese is bubbling.
9. Finish with fresh basil leaves and a drizzle of extra virgin olive oil before slicing.

Estimated per pizza (1 of 2), half a pizza per serving is more typical alongside a salad.