Margherita Pizza

In a large bowl, mix bread flour, instant yeast and salt. Add water and olive oil and stir to a shaggy dough, then knead on the counter for 5 to 8 minutes until smooth and springy.

Cover pizza dough and leave somewhere warm until doubled. Divide into 2 balls and rest 15 minutes more. (Or refrigerate overnight for better flavour; bring to room temperature for 1 hour first.)

Crush whole peeled tomatoes by hand or with a fork and stir in salt. Do not cook it; it cooks on the pizza.

Put a sheet pan (upside down) or pizza steel on the top rack and heat the oven to its highest setting, 250 C or more, for at least 30 minutes.

On a floured counter, press and stretch each of risen dough balls into a 28 cm round, leaving the rim thicker. Lay on baking paper dusted with semolina. Spread with tomato sauce, leaving the rim bare, and scatter over fresh mozzarella.

Slide one of topped pizzas on its paper onto the hot pan in very hot oven and bake until the crust is puffed and spotted brown and the cheese bubbles. Repeat with the second.

Top baked pizzas with basil and a drizzle of olive oil. Slice and serve.