Pizza Margherita

Ingredients:

• 2 1/4 cups (300g) all-purpose flour, plus extra for dusting
• 1 teaspoon (5g) salt
• 1 teaspoon (3g) active dry yeast
• 3/4 cup (180ml) warm water
• 1 tablespoon (15ml) olive oil, plus extra for greasing
• 1 cup (240ml) tomato passata
• 1/2 teaspoon (2g) sugar
• 1/2 teaspoon (2g) dried oregano
• 8 ounces (225g) fresh mozzarella cheese, sliced
• 10-12 fresh basil leaves
• Salt and freshly ground black pepper to taste

Instructions:

1. In a large bowl, combine the flour and salt. In a separate bowl, dissolve the yeast in warm water and let it sit for about 5 minutes until frothy.
2. Add the yeast mixture and olive oil to the flour. Mix until a dough forms. Turn the dough out onto a floured surface and knead for about 10 minutes until smooth and elastic.
3. Place the dough in a lightly greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour, or until doubled in size.
4. Preheat your oven to 475°F (245°C). If using a pizza stone, place it in the oven to heat up.
5. Punch down the risen dough and turn it out onto a floured surface. Roll it out into a 12-inch (30cm) round, about 1/4 inch (6mm) thick. Transfer the dough to a piece of parchment paper.
6. In a small bowl, mix the tomato passata with sugar, oregano, and a pinch of salt and pepper.
7. Spread the tomato sauce evenly over the pizza base, leaving a 1/2 inch (1cm) border around the edges.
8. Arrange the mozzarella slices evenly over the sauce.
9. Transfer the pizza on parchment paper to the preheated pizza stone or a baking sheet. Bake for 10-12 minutes, or until the crust is golden and the cheese is bubbly and slightly browned.
10. Remove the pizza from the oven and immediately scatter fresh basil leaves over the top. Let cool slightly before slicing and serving.

Notes:

For the best results, use a pizza stone to achieve a crispy crust. If fresh mozzarella is too watery, pat it dry with paper towels before slicing. This pizza is best enjoyed fresh, but leftovers can be stored in the refrigerator for up to 2 days and reheated in a hot oven.