Margherita Pizza

Ingredients

• 400 g plain flour (maida) or bread flour, plus extra for dusting
• 1½ tsp instant dry yeast
• 1 tsp sugar
• 1½ tsp fine salt
• 250 ml lukewarm water
• 2 tbsp olive oil, divided, plus more for drizzling
• 1 cup tomato passata or crushed canned tomatoes
• 1 small garlic clove, grated
• ½ tsp dried oregano
• 250 g low-moisture mozzarella, coarsely grated
• 1 small handful fresh basil leaves
• salt and freshly ground black pepper, to taste

Instructions

1. Stir the yeast and sugar into the lukewarm water and leave it for 5 minutes, until the surface looks foamy. The water should feel comfortably warm on your wrist, not hot.
2. Mix the flour and salt in a large bowl. Pour in the yeast water and 1 tbsp olive oil, and stir until a shaggy dough forms.
3. Knead on a lightly floured surface for 8 minutes, until the dough is smooth, springy and only slightly tacky. Add a spoonful of flour only if it sticks badly to your hands.
4. Place the dough in a lightly oiled bowl, cover with a damp cloth or cling film, and leave in a warm spot for about 1 hour, until doubled in size.
5. Meanwhile, mix the passata with the garlic, oregano, the remaining 1 tbsp olive oil and a pinch of salt. Do not cook it; it will cook on the pizza.
6. Put two baking trays upside down on the oven racks and preheat the oven to its highest setting, ideally 250°C, for at least 30 minutes.
7. Punch the risen dough down gently and divide it into 2 equal balls. Roll or stretch each one on floured baking paper into a round about 27 cm wide, leaving the edge slightly thicker.
8. Spread half the sauce over the first base, leaving a 2 cm border. Scatter over half the mozzarella and drizzle with a little olive oil.
9. Slide the pizza on its paper onto the hot tray and bake for 8 to 10 minutes, until the crust is golden with a few dark spots and the cheese is bubbling.
10. Top with torn basil straight from the oven. Repeat with the second pizza while the first is being sliced, then serve hot.

Tips

• A very hot tray is the secret to a crisp base, so do not shorten the preheating time.
• Use low-moisture mozzarella, or drain and pat fresh mozzarella very dry, so the pizza does not turn watery.
• Go easy on the sauce and cheese. Too much makes the centre soggy.
• Add basil after baking so it stays bright green and fragrant.