Margherita Pizza

The recipe

Instructions

1. 1
   Mix the flour, yeast, salt and water into a shaggy dough. Knead 10 minutes until smooth. Rest covered for 90 minutes.
2. 2
   Divide into 4 balls and rest another 30 minutes. Heat your oven as hot as it goes with a pizza stone or heavy tray inside.
3. 3
   Stretch each ball into a thin disc. Spread with a thin layer of crushed tinned tomatoes seasoned with salt.
4. 4
   Tear over fresh mozzarella, drizzle with oil, and slide onto the hot stone. Bake 8-10 minutes until the crust blisters.
5. 5
   Pull from the oven, scatter with basil leaves, finish with another splash of oil. Eat immediately.

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