The Ultimate Margherita Pizza

Ingredients

Dough

• 3 ½ grams fast-action dried yeast
• 2 tablespoons extra-virgin olive oil (plus extra for oiling, frying and drizzling)
• ½ teaspoon salt
• ½ teaspoon caster sugar
• 170 ml lukewarm water
• 300 grams strong white bread flour (plus extra to dust)

Tomato Sauce

• 3 shallots (very finely chopped)
• 2 garlic cloves (crushed)
• 100 ml red wine
• Bunch of fresh basil (leaves picked, half chopped, half left whole)
• A few sprigs of fresh oregano (leaves picked and chopped)
• 350 grams tomato passata
• 1 tablespoon Worcestershire sauce (or Henderson's Relish for vegetarians)
• ¼ teaspoon caster sugar
• salt
• pepper

Topping

• 300 grams grated mozzarella
• Extra-virgin olive oil (to drizzle)

Method

Stage 1 - Make the Dough

1. In a measuring jug, mix the yeast, oil, salt and sugar.
2. Add the warm water and stir.
3. Leave to stand for 10 minutes, then stir again.
4. Place the flour in a mixing bowl and make a well in the centre.
5. Pour in the yeast mixture and stir into the flour.
6. When it starts to come together, use your hands to bring it into a dough.
7. Tip onto a lightly floured surface and knead for 10 minutes, until smooth and springy.
8. Alternatively, knead in a stand mixer with a dough hook on medium for 5 to 8 minutes.
9. Place in a large oiled bowl and cover with cling film.
10. Leave in a warm place for 1 hour, until roughly doubled in size.

Stage 2 - Make the Sauce

1. While the dough proves, fry the shallots in a glug of olive oil over medium heat for 8 to 10 minutes, until softened.
2. Add the garlic and fry for 2 minutes more.
3. Turn up the heat, pour in the red wine and bubble for 5 minutes to reduce by half.
4. Add the chopped basil, oregano, passata, sugar and Worcestershire sauce.
5. Reduce the heat to low and simmer for 20 to 25 minutes, until rich.
6. Season to taste and leave to cool for 10 minutes.
7. Whizz with a stick blender until smooth.

Stage 3 - Heat the Oven & Shape the Dough

1. Heat the oven to 240°C (220°C fan, gas 9).
2. Place a baking sheet inside to heat.
3. Knock back the dough on a clean work surface to expel air pockets.
4. Divide in half and cover one piece with cling film while you work the other.
5. Roll the first piece into a 30 cm circle.

Stage 4 - Top & Bake

1. Lift the rolled circle onto a cold, lightly floured baking sheet using a rolling pin.
2. Spoon 2 to 3 tablespoons of the sauce on top and spread to within 1 cm of the edge.
3. Scatter over half the grated mozzarella and drizzle with a little olive oil.
4. Slide the pizza from the cold sheet directly onto the hot baking sheet.
5. Bake for 10 to 11 minutes, until the base is cooked through and the cheese is golden and bubbling.
6. Repeat with the second base.
7. Scatter with the reserved whole basil leaves and a final drizzle of olive oil.