Neapolitan Margherita Pizza

Mix the flour, yeast and salt in a bowl. Add the water and bring together into a shaggy dough.

Knead on a lightly floured surface for 10 minutes until smooth and elastic. Cover and leave to rise for 1-2 hours until doubled.

Knock back the dough, divide in two and shape into tight balls. Rest, covered, for 30 minutes.

Crush the tomatoes with a pinch of salt. Tear the mozzarella and let it drain on kitchen paper.

Heat your oven to its highest setting with a pizza stone or heavy baking tray inside.

Stretch each dough ball by hand into a thin round with a slightly thicker rim – avoid a rolling pin to keep the air in.

Spread over a thin layer of tomato, scatter with mozzarella and drizzle with a little olive oil.

Bake on the hot stone for 6-10 minutes until the crust is puffed and charred in spots. Finish with fresh basil and a drizzle of olive oil.