Margherita Pizza

1. In a bowl mix yeast with 100ml water and sugar.
2. Add this mixture to flour in a large bowl, add salt and remaining water and mix together with a wooden spoon until a ball starts to form, then pop mixture onto a floured bench and knead for approx. 10 minutes until dough is tight and smooth. (If you find the dough a little dry at any stage just add a little more water and visa versa, just add a little more flour).
3. Set the dough aside in a warm place to rise slowly.
4. When doubled in size (about 1hr), the dough is ready to go. Measure out the ball sizes first. 180g usually fills a 10 inch pizza tray.
5. Once you’ve balled the pizza dough, allow to rest another 10 minutes.

Pizza sauce

1. Pour the jar of sauce into a bowl, add salt and chopped basil leaves.
2. Heat olive oil and garlic in a post until simmering, pour onto sauce and stir thoroughly.
3. Assembling the Pizza.
4. Using a rolling pin, roll out the dough ball on a bench dusted with fine semolina (like I do) or flour, then pop onto oiled tray and your pizza base is ready to top.

‘Spinal Tap’ Margherita Pizza

1. Spoon the sauce over base, leaving a rim of about 1½cm around the edge of the pizza.
2. Place the mozzarella slices randomly on top of the sauce. Sprinkle some fresh basil leaves and drizzle a little olive oil.
3. Bake in a hot (200'C) domestic oven (bottom shelf if possible) for about 10-15 minutes.