Pizza Margherita

Method

Mix flour, yeast and salt, then add warm water and olive oil to form a dough. Knead for 10 minutes until smooth and elastic, then place in an oiled bowl, cover and leave to rise for 4-6 hours at room temperature until doubled. Divide into two balls and gently stretch each into a thin disc approximately 30cm diameter. Place on a hot pizza stone or tray at 290C. Spread a thin layer of crushed San Marzano tomatoes over the base, leaving a slight border, then bake for 10-12 minutes until the crust is golden and the edges are blistered. Immediately tear fresh buffalo mozzarella over the hot pizza, scatter torn basil leaves, drizzle with extra virgin olive oil, and finish with a pinch of fleur de sel. Serve immediately whilst the crust is still crackling.