Pizza Margherita

Pizza Dough

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

Margherita Topping

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