Margherita pizza

Pizza dough

To prepare the dough the night before:

1. Mix the water at 28c temperature with the yeast and allow to dissolve well and to start forming a little foam.
2. In the mixer with a hook attachment, place the flour, oil and honey, mix for a few seconds.
3. Pour the yeast in and mix at low speed for a few minutes then add the salt and mix for at least 15 minutes on low speed.
4. Place the dough in an oiled bowl and cover with film, allow space for the dough to triple in volume.
5. Place in refrigerator overnight.

Day after:

1. Remove from the fridge and allow for at least 4 hrs of rising in a drought free warm (28c) environment (e.g. Inside the oven)
2. Once the dough has tripled in volume remove from the bowl and fold a few times to remove the air. Cut it in dough balls about 8oz in weight and roll from the outside in making them nice and smooth.
3. Place the balls on a tray cover loosely with wrap and return to the oven until doubled in size.
4. At this point you are ready to stretch the dough.

Classic margherita topping

1. Stretch the dough ball to about 11 inches round.
2. Spread 3oz of crushed tomato on it making sure to leave at least one inch of clean rim around it.
3. Sprinkle the parmigiano and the basil leaves on it.
4. Lastly add the mozzarella, a drizzle of oil and a sprinkle of salt.
5. Cook in a well preheated oven (500f) on a pizza stone for about 5 minutes or until golden.