Pizza Margherita

Pizza Dough

• extra virgin olive oil, for greasing
• 220 g water, room temperature
• 1 tsp sugar
  of 1 tsp malt powder
• 20 g fresh yeast, crumbled
  of 2 tsp dried instant yeast (8 g)
• 400 g strong white bread flour
• 30 g extra virgin olive oil
• 1 tsp fine sea salt

Margherita Topping

• 200 g mozzarella, cut in pieces
• 250 g tinned chopped tomatoes
• 2 - 3 pinches fine sea salt, to taste
• 1 Tbsp extra virgin olive oil
• 10 - 15 fresh basil leaves, torn in pieces