Pizza Margherita

Pizza dough

• 30 g extra virgin olive oil plus extra for greasing
• 220 g water room temperature
• 1 tsp sugar or malt powder (optional)
• 20 g fresh yeast crumbled or 2 tsp dried instant yeast
• 400 g baker's flour
• 1 tsp salt

Margherita topping

• 1 tbsp extra virgin olive oil plus extra for greasing if needed
• 200 g mozzarella cut into pieces
• 250 g canned chopped tomatoes (see Tips)
• ¼ - ½ tsp salt to taste
• 5 - 7 fresh basil leaves torn into pieces, plus extra for garnishing