Pizza Margherita

Pizza dough

• 30 g extra virgin olive oil plus extra to grease
• 220 g water room temperature
• 1 tsp caster sugar
• 2 tsp dried instant yeast
• 400 g baker's flour
• 1 tsp sea salt

Margherita topping

• 200 g mozzarella cut into pieces
• 250 g canned chopped tomatoes (see Tips)
• 2 - 3 pinches sea salt to taste
• 1 tbsp extra virgin olive oil
• 10 - 15 fresh basil leaves torn into pieces