Margherita Pizza

Method

1. Mix flour, salt, yeast, water and oil into a sticky dough. Knead 8 minutes.

2. Cover and let rise 1-2 hours until doubled.

3. Heat the oven to its highest setting (250°C) with a baking tray or stone inside.

4. Stir salt into the crushed tomatoes. Tear the mozzarella and pat it dry.

5. Divide the dough into 4 balls and stretch each into a thin round.

6. Spread tomato over each, leaving a border, and top with mozzarella.

7. Bake 6-10 minutes until the crust is blistered and the cheese bubbles.

8. Top with basil and a drizzle of olive oil.

• italian
• classic
• pizza

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