بيتزا المارجريتا الكلاسيكية

Italian 30 Mins Prep · 40 Mins Cook

1. Combine the flour, yeast and a large pinch of salt in the bowl of a stand mixer fitted with a dough hook. Add 1 tbsp of oil and start mixing slowly, then follow with lukewarm water, adding gradually until a soft dough forms and pulls away from the sides of the bowl. Knead the dough for 4-5 minutes in the mixer (or 8-10 minutes by hand) until the dough is completely smooth and bounces back to the touch. Place the dough in a large bowl dusted with flour and cover with a damp cloth. Place in a warm area for approx. 1 hour, or until the dough has doubled in size.
2. Meanwhile, make the sauce by placing the tomatoes, garlic, oregano, 2 tbsp of olive oil, salt to taste and freshly ground pepper in a blender and blitz until smooth. Place in a saucepan and simmer for 20 minutes.
3. Remove the dough from the bowl and knock it down to release all the air bubbles.
4. Preheat the oven to its highest setting (or at least 230°C, gas mark 8) and place a large baking sheet on the top shelf.
5. Divide the dough into 4-6 pieces (depending on your desired pizza size) and allow it to rest for 5 minutes, then roll each piece out thinly on a lightly floured surface.
6. Spoon a little tomato sauce on each round, top with the torn mozzarella. Remove the baking sheet from the oven, place the rounds on the sheet and return to the hot oven.
7. Bake for 8-10 minutes or until the bases are golden brown and crisp and the cheese is bubbly.
8. Serve immediately topped with fresh basil.

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