Homemade margherita pizza

1. 1

   To make the dough, place the flours, salt, sugar and yeast into a large bowl and stir. Make a well in the centre of the flour and pour in the water, gradually mixing in the flour to form a soft dough.

2. 2

   Tip out and knead on an oiled work surface for about 10 minutes or until the dough is smooth and elastic. Place it into a bowl, cover with cling film and refrigerate for 24 hours.

3. 3

   Preheat the oven to its highest temperature. Place a heavy baking tray or pizza stone in the oven and allow it to heat.

4. 4

   Remove the dough from the bowl and knead for a couple of minutes, then divide into four pieces. Allow to rest for five minutes, then stretch each piece over your hands to form a disc about 5mm/¼in thick.

5. 5

   Place the circles of dough onto upturned floured baking trays or a pizza peel if you have one.

6. 6

   Blend the tinned tomatoes with a stick blender or a food processor. Spoon the blended tomato thinly over the pizzas, scatter over the grated mozzarella, then drizzle over the oil. Season with sea salt and freshly ground black pepper.

7. 7

   Slide each pizza off the baking tray directly onto the heated baking tray or pizza stone in the oven and cook for 5 -10 minutes, or until golden-brown and crisp.

8. 8

   To serve, scatter the basil leaves over the pizza.

1 serving ≈ 300 g

Nutrition values are estimates. - means data is unavailable.