Pizza Margherita

Method

Pre-heat oven to 250C.

For the dough

Place the yeast in a small bowl and add the warm water, stir with a spoon until the yeast is dissolved. Set aside in a warm place for 5-10 minutes or until frothy.

Sift the flour and the salt together in a large bowl and make a well in the centre. When the yeast mixture is frothy, pour it into the well. Add about half the olive oil and, using your fingers, gradually mix the flour and water until a dough begins to form. Take it out of the bowl and place on a lightly floured work bench. Add the rest of the oil and continue mixing until you have a smooth ball of dough. Knead the dough for about 5 minutes or until it is smooth and elastic and then put it in a clean, lightly oiled bowl. Turn it over to coat with oil. Cover with plastic wrap and leave in a warm place until the dough has risen and doubled in size. (This can take from 40 minutes to an hour, depending on the weather.)

Briefly knead the dough again and form into a ball, place back in the bowl, cover again for about 20 minutes or until risen.

Cut dough into two pieces and flatten each. Use a rolling pin to roll dough out into two circles the same size as the pizza pans. Lightly oil the pizza pans and carefully lift the dough onto the pans.

Cover base with the tomato mixture, leaving a 1cm border around the edges. Top each pizza with mozzarella and season with salt and pepper.

Bake in a very hot oven for 5-8 minutes or until cooked and crispy. Sprinkle with basil and serve hot.

Makes 2 small pizzas (18-22cm) or 1 large pizza (30-38cm).