Margherita pizza

Method

• step 1

  Put the flour, yeast, 1 tbsp oil, 300ml lukewarm water and a big pinch of salt in a bowl and mix to a soft, wettish dough. Knead in a mixer or by hand, lifting the dough as you work it to keep it light, until the dough is smooth – about 10 minutes. try not to add any more flour – it will get less wet as you work it, but should still be very soft when you finish kneading. Put in a bowl, cover and leave to rise for 2 hours. Heat the oven as hot as it will go. Put a pizza stone or heavy baking sheet in the oven.

• step 2

  Meanwhile tip the tomatoes into a pan and cook over a high heat until they thicken a little and the juice is no longer watery (break them up if they are whole). Take off the heat, stir in the garlic and basil and season well.

• step 3

  Tip the dough out of the bowl onto a floured surface and divide into 2 or 4. Knead very briefly so you don’t squash out too much air. Roll and stretch each batch out as much as you can to make a large pizza base – the thinner the dough, the crisper the base.

• step 4

  Drizzle the base with 2 tbsp olive oil and spread over some tomato sauce. Carefully lift onto the hot baking sheet or pizza stone (dusted with semolina or polenta to stop it sticking). Scatter with mozzarella and drizzle more oil, then cook for 10-12 minutes or until the crust is crisp and browned. Add more fresh basil leaves and olive oil.