Margherita Pizza

01Method

1. 1

   Heat a wood-fired pizza oven to very high temperature at least 4 hours before you plan to bake. Alternatively, place a pizza stone in a home oven and preheat at 260°C (500°F) for 1 hour before use.

2. 2

   Tip the plum tomatoes into a food processor and blitz until completely smooth. Season with salt and set aside.

3. 3

   Begin making the dough: combine the yeast with the lukewarm water in a small bowl and leave for a few minutes until the mixture turns frothy and resembles foamy beer.

4. 4

   In a separate large bowl, whisk together the bread flour and salt until evenly combined.

5. 5

   Pour the cold water and olive oil into the yeast mixture, then attach a dough hook to a stand mixer. With the mixer running on low, gradually incorporate the flour mixture.

6. 6

   Continue mixing for about 5 minutes until the dough climbs the hook and pulls cleanly away from the sides of the bowl.

7. 7

   Transfer the dough to a large bowl lightly coated with olive oil, turning the dough so every surface is oiled. Drape a clean tea towel loosely over the bowl and allow it to rise until doubled in volume, roughly 2 hours. Knock the dough back, then leave it to rise for a further hour.

8. 8

   Divide the dough into 4 equal portions and shape each into a disc. On a lightly floured surface, use your fingers, the heel of your hand, or a rolling pin to stretch each disc into a thin 25 cm (10-inch) round.

9. 9

   Dust a pizza peel with flour. Lay one dough round on it, spoon a quarter of the tomato sauce over the surface leaving a 2.5 cm border, and scatter a quarter of the mozzarella on top.

10. 10

    Slide the pizza onto the floor of the pizza oven (or onto the hot stone) and bake until the crust is golden and crisp, about 3 minutes. Scatter torn basil leaves over the top immediately. Repeat with the remaining three pizza bases.