Name: Classic Margherita Pizza
Prep time: 20 min
Cook time: 10 min
Total time: 2 h
Ingredients: 3 cups bread flour; 1 tsp instant yeast; 1 1/2 tsp salt; 1 1/4 cups warm water; 1 tbsp olive oil; 1 cup canned crushed tomatoes; 1 clove garlic, grated; 1/2 tsp salt; 8 oz fresh mozzarella, torn; handful fresh basil leaves; olive oil, for drizzling

Prep: 20 mins
Cook: 10 mins
Rest: 1 hr 30 mins
Total: 2 hrs
Servings: 2 pizzas

Ingredients

For the dough

3 cups bread flour
1 tsp instant yeast
1 1/2 tsp salt
1 1/4 cups warm water
1 tbsp olive oil

For the topping

1 cup canned crushed tomatoes
1 clove garlicgrated
1/2 tsp salt
8 oz fresh mozzarellatorn
handful fresh basil leaves
olive oilfor drizzling

Instructions

Make the dough

Mix the flour, yeast and salt. Add the water and olive oil and stir into a shaggy dough.
Knead for 8 minutes until smooth. Cover and let rise for 1 1/2 hours, until doubled.
Divide in two and shape into balls.

Bake

Heat the oven to its highest setting (500°F / 260°C or more) with a baking steel or tray inside, for 45 minutes.
Mix the tomatoes, garlic and salt.
Stretch one ball of dough into a 12-inch round on a floured sheet of parchment.
Spread with half the sauce and half the mozzarella.
Slide onto the hot steel and bake for 8 to 10 minutes, until blistered.
Top with basil and a drizzle of olive oil. Repeat with the second pizza.

Notes

The dough can rise slowly in the fridge for up to 3 days; the flavour gets better.