Margherita pizza

• 500 g Wheat flour (strong bread flour or Italian 00 pizza flour)
  Swaps (2)
• 12 g Salt (fine)
• 400 g Plum Tomatoes (tinned whole peeled, San Marzano type)
• 3 tablespoons Extra Virgin Olive Oil
• 2 tablespoons Semolina (durum wheat, for shaping)
• 250 g Mozzarella (fior di latte, well drained)
  Swaps (1)
• 3 g Yeast (fresh (or 1 g dried yeast))
• 1 handful Basil (fresh leaves)
• 325 ml Water (cold)

Instructions

1. 1

   Dissolve the yeast in the cold water. In a large bowl, gradually add the flour to the water and mix with your hand or a spoon until there is no dry flour left. Cover the bowl and leave the dough to rest for 20 minutes: this hydrates the flour and makes kneading easier.

   20 min

2. 2

   Add the salt and knead on the worktop, without adding more flour, until the dough is smooth, elastic and only slightly tacky. It sticks to your hands at first; be patient, kneading changes it.

   10 min

3. 3

   Shape it into a ball, put it in a container greased with a few drops of oil and cover tightly. Leave it for 1 hour at room temperature, then refrigerate for 24 to 48 hours. This slow, cold rise is what gives flavour and a light, easily digestible dough.

   60 min

4. 4

   On baking day, take the dough out of the fridge, divide it into 4 equal pieces and shape them into tight balls, tucking the edges underneath. Space them out on a floured tray, cover with cling film or a damp tea towel and leave at room temperature until puffy and soft.

   3 hr

5. 5

   Meanwhile, make the sauce: crush the tomatoes with your hands or a fork (don't blitz them, as they turn orange and bitter) and season with a pinch of salt and a drizzle of oil. It isn't cooked. Cut the mozzarella into strips and leave it to drain on kitchen paper.

   5 min

6. 6

   Put the stone, steel or upturned cast-iron tray on the upper shelf of the oven and preheat to the highest setting (250-280 °C) for at least 45 minutes. If your oven has a grill, switch it on for the last 5 minutes.

   45 min

7. 7

   Dust the worktop with semolina or flour. Press a ball out from the centre with your fingertips, leaving a 1.5 cm rim untouched, then stretch it by hand to about 28-30 cm. Don't use a rolling pin: it would push the air out of the rim, which is what makes it puff up.

   2 min

8. 8

   Spread 3 or 4 tablespoons of tomato in a spiral with the back of a spoon, stopping short of the rim. Slide the pizza onto the stone with a peel or on a sheet of baking paper and bake for 4-5 minutes. Add the mozzarella and bake for 2-3 minutes more, until the rim is charred in spots and the cheese has melted.

   8 min

9. 9

   As soon as it comes out, scatter over a few basil leaves and add a drizzle of oil. Slice and serve straight away while you bake the rest.

   1 min