Pizza Margherita

Ingredients

• 300g "00" flour (or strong bread flour)
• 7g instant yeast
• 200ml warm water
• 1 tsp salt
• 1 tbsp olive oil
• 150ml tomato passata
• 125g fresh mozzarella, torn
• Fresh basil leaves

Instructions

1. 1

   Mix flour, yeast, and salt. Add warm water and olive oil, then knead for 8–10 minutes until smooth and elastic.

2. 2

   Cover the dough and leave to rise in a warm place for 1 hour, or until doubled in size.

3. 3

   Preheat oven to 250°C (480°F) — as hot as it will go. If you have a baking stone or heavy tray, heat it too.

4. 4

   Divide dough in two. Stretch each piece into a thin round (don't use a rolling pin — use your hands).

5. 5

   Spread passata thinly over the base, scatter mozzarella, and bake for 8–10 minutes until the crust is blistered and golden. Top with fresh basil.