Pizza Margherita

Method

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1. 1Mix the flour and yeast in a large bowl, add the water and bring it together. Rest for 10 minutes, then add the salt and oil and knead for 8-10 minutes until smooth, elastic and slightly tacky.
2. 2Place the dough in an oiled bowl, cover and leave somewhere warm for 1.5-2 hours, until doubled. For even better flavor, let it rise in the fridge for 24 hours instead.
3. 3Divide the dough into 4 equal pieces and shape each into a smooth, tight ball by tucking the edges underneath. Cover on a floured tray and rest for 45-60 minutes, until soft and slightly puffy.
4. 4Put a pizza stone or an upside-down baking tray on the lowest oven rack and preheat to the highest setting (250-275 °C) for at least 45 minutes. Meanwhile, crush the tomatoes by hand and mix with the salt; the sauce is not cooked.
5. 5On a semolina-dusted surface, press one ball out from the center with your fingertips into a 25-28 cm round, leaving a thicker 1-2 cm rim. Don't use a rolling pin: the air trapped in the rim is what makes the puffy crust.
6. 6Transfer the dough to a floured upside-down tray or a sheet of baking paper. Spread 3-4 tbsp of sauce thinly, scatter over a quarter of the mozzarella and drizzle with a little olive oil.
7. 7Slide the pizza onto the hot stone and bake for 7-10 minutes, until the crust is puffed and charred in spots and the cheese is melted and bubbling. Finish with fresh basil and a drizzle of oil, then repeat with the remaining dough.