Pizza Margherita

Pizza dough

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

Margherita topping

• 200 g mozzarella, cut into pieces
• 250 g chopped tomatoes, canned
• 2 - 3 pinches salt, to taste
• 1 tbsp extra virgin olive oil
• 10 - 15 fresh basil leaves, torn into pieces