Pizza dough and margherita pizza

Ingredients

• Dough: 3 cups (375 g) bread or all-purpose flour, 1 tsp instant yeast, 1½ tsp salt, 1 cup (240 ml) warm water, 1 tbsp olive oil
• Sauce: 1 can (14 oz / 400 g) crushed tomatoes, 1 clove garlic (grated), ½ tsp salt, 1 tbsp olive oil
• 8 oz (225 g) fresh mozzarella, torn
• Fresh basil leaves
• Olive oil to drizzle

Method

1. Mix the flour, yeast and salt, add the water and oil, and knead 8 to 10 minutes until smooth. Cover and leave 1 to 2 hours until doubled.
2. Mix the sauce ingredients; do not cook it.
3. Heat the oven to its highest setting, 500 to 550°F (260 to 290°C), with a pizza stone or upturned tray inside, for 30 minutes.
4. Divide the dough in two and stretch each piece into a thin 12-inch (30 cm) round.
5. Spread with a thin layer of sauce and scatter with mozzarella.
6. Bake 8 to 12 minutes until the crust is puffed and spotted brown. Top with basil and a drizzle of oil.