Classic Homemade Italian Margherita Pizza

In a large mixing bowl, measure 500g strong flour and add 1 tsp salt.

Pour 7g dry yeast into 325ml warm water inside a measuring jug and stir well until dissolved.

Mix 1 tsp salt evenly into 500g flour in the bowl using your hand, then pour in the dissolved yeast mixture and stir with a spoon until a shaggy dough comes together.

Turn the dough onto a floured work surface, dusting hands with 50g extra flour to clean sticky dough off fingers. Knead vigorously using the palms of your hands by stretching and folding for 10 minutes until smooth, supple, and elastic.

Roll the kneaded dough into an elongated log on the floured surface and cut into 4 equal portions using a sharp knife. Shape each portion into a smooth ball.

Dust a large baking tray evenly with 20g semolina flour. Place the 4 dough balls onto the tray, keeping generous distance between each ball.

Dust the tops of dough balls with a sprinkle of flour, cover the tray with a damp kitchen towel, and rest in a warm, draft-free place for 2 hours until the dough balls double in size and become soft and full of air bubbles.

Dust a clean work surface with flour. Transfer 1 proofed dough ball onto the floured surface. Press the center gently with your fist and fingers, rotating and stretching outwards into a round pizza base with a slightly thicker outer rim crust. If a small tear forms, pinch dough from surrounding edges into the center to patch it.

Spoon 200g tomato passata sauce onto the middle of the pizza base and spread evenly with the back of a spoon in circular motions, leaving a 1cm clean border around the outer edge. Drizzle with 2 tbsp extra virgin olive oil, sprinkle 0.5 tsp salt, grate 30g Parmesan cheese over the sauce, scatter 200g torn fresh mozzarella pieces, and top with 15g torn fresh basil leaves.

Dust a pizza peel with 10g semolina flour. Carefully pull the assembled raw pizza onto the peel and gently stretch the sides back into a neat round shape.

Slide the pizza from the peel into a preheated oven set to 220°C (425°F) and bake for 7 minutes (or 2 to 3 minutes in a traditional high-heat wood-fired pizza oven) until the crust turns golden-brown and crisp, and the mozzarella cheese melts completely and bubbles.

Carefully slide the baked pizza off the peel onto a wooden cutting board using a pizza peel. Slice into triangles with a large knife or pizza wheel cutter and serve immediately while hot.