Homemade Margherita Pizza

Method

1. 1

   Step 1

   Combine the flour, yeast and ¾ tsp of the salt in a large bowl. Add the lukewarm water and mix for 2–3 minutes until a shaggy dough forms with no dry flour remaining.

2. 2

   Step 2

   Knead on a lightly floured surface for 8–10 minutes until smooth, elastic and slightly tacky. Use the dusting flour sparingly; the dough should remain soft rather than stiff.

3. 3

   Step 3

   Return the dough to the bowl and cover with a lid or damp kitchen towel. Leave in a warm, draft-free place for 60–90 minutes, until approximately doubled in size.

4. 4

   Step 4

   At least 45 minutes before baking, place a pizza stone, baking steel or sturdy inverted baking sheet on a rack in the upper third of the oven. Heat to 500°F (260°C / Gas 10), or your oven's highest setting if lower; the baking surface should be large enough for one 12-inch (30 cm) pizza.

5. 5

   Step 5

   While the oven heats, place the torn mozzarella in a sieve for 20 minutes, then blot thoroughly with paper towels. Stir the remaining ¼ tsp salt into the tomatoes; leave the sauce uncooked and, if visibly watery, drain briefly in a fine sieve.

6. 6

   Step 6

   Divide the risen dough into two equal pieces and shape each into a ball. Cover and rest for 15–20 minutes, until relaxed enough to stretch without springing back.

7. 7

   Step 7

   Dust a pizza peel or rimless baking sheet lightly with some of the reserved flour. Stretch one dough ball into an 11–12-inch (28–30 cm) round, keeping the center thin and leaving a slightly thicker ½-inch (1 cm) rim, then transfer it to the peel and check that it slides freely.

8. 8

   Step 8

   Spread half the tomatoes over the dough, leaving the rim bare, and scatter over half the mozzarella. Immediately slide onto the hot baking surface and bake for 8–10 minutes, rotating after 6 minutes if necessary, until the rim is puffed and deeply browned, the underside is crisp and the cheese is bubbling; at a lower oven temperature, allow 12–15 minutes.

9. 9

   Step 9

   Transfer the baked pizza to a board and finish with half the basil and half the olive oil. Let the baking surface reheat for 5 minutes while you shape and top the second pizza, then bake and finish it in the same way. Rest each pizza for 2 minutes before slicing; this recipe makes two pizzas, serving two.