Pizza Margherita

Serves: 8

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• FOR THE DOUGH
• 500 gram(s) unbleached strong white flour
• 1  sachet easy-blend yeast or 1tsp quick yeast
• 2 teaspoon(s) sea salt
• 1 pinch(es) sugar
• 300 ml hand-hot bottled spring water
• 2 tablespoon(s) good olive oil
• FOR THE TOPPING
• 400 gram(s) ripe tomatoes, peeled, deseeded and coarsely chopped
• 2 tablespoon(s) fruity olive oil
• salt and chilli or pepper to taste
• 1  very fresh buffalo mozzarella, sliced as thinly as possible
• oregano

Method

1. In a large bowl, mix the flour with the yeast, sea salt and sugar. Pour in the spring water and mix to a soft dough. Add the 2 tbsp of good olive oil and knead the dough for about 10 minutes until it feels silky and lively. Cover and leave to rise until doubled in bulk - an hour or so on a warm day. When you are ready to bake, turn on the oven to its hottest setting and put a pizza stone or heavy baking sheet in the oven to heat up. Knock back the dough and divide it into 8 balls, each about 100g.
2. Mix the chopped tomatoes with the fruity olive oil and salt and chilli or pepper to taste.
3. Working on a well-floured board, roll out a ball of dough to a 20cm disc. Spread it lightly with the tomato mixture, not quite to the edge, and top with a slice or two of mozzarella. Sprinkle with oregano and bake for 7 to 10 minutes, until lightly brown and bubbling. Baking can take as little as three minutes if your oven is up for it. To improvise a baker's peel, use a rimless baking sheet or the removable base of a large tart or cake tin to slip pizzas in the oven. Retrieve them with tongs. As soon as the first pizza goes into the oven, assemble the next one, or if there's room, bake them in pairs.
4. Recipe by Shona Crawford Poole

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