Pizza Margherita

400g strong white flour or OO flour

100g semolina

1/2 tbs of salt

1 sachet of dried yeast

1/2 tbs of sugar

1/2 pint of tepid water

1. Pile the flour and the salt onto your board and make a well in the centre. Separately mix your yeast, sugar and water until it’s all combined then leave it to froth a little. Put this into the well in the flour. Combine it slowly just drawing the flour into the water bit by bit. You will feel and see the dough forming. It will go through ‘wet’ stage but keeping combining and mixing it and it will begin to bind and become less sticky. Bring it into a ball. Now the kneading starts and how you do it is up to you. I roll away from my body with the heel of my hand then lift the dough and flip it hard onto its back and bring the sides over. Some stretch with one hand whilst pulling with the other. It doesn’t matter but the process needs to break the gluten and allow the dough to elasticise. It takes about 15 mins and can be sweaty.

2. Cover the dough with cling film in an oiled boil for about 30 minutes

3. Put a pizza stone or up turned baking tray in the oven and turn it up as high as it will go. Most domestic ovens are not hot enough but the pizza stone will help get that base crispy before the topping burns.

450g tin of San Marzano or plum tomatoes. Push them through a sieve to remove any last seeds

1 tps salt

40g Fresh Mozzarella

Handful of Basil leaves

olive oil

black pepper

Parmesan cheese

1.Pour the tomatoes into a sauce pan with the salt and gently cook for 1 hour. Do not let them burn and add a little water if it begins to dry. The colour will deepen and you will know when it is ready as it will taste like all those shop bought pizza sauces you have been buying for years. You only need a little for your pizza

2.Cut you dough in to 4 or 5 pieces and roll out very flat on a semolina dusted surface. Transfer to your pizza shovel or a backing tray and make some finger indentations for a final stretch.

3.Grate a little parmesan cheese on the base the top with tomato sauce in a circular fashion.

4.Lay strips of the mozzarella torn from the ball again in circular fashion on the base so that it is evenly spread.

5.Put the basil leaves on and drizzle over some olive oil and a grind or two or pepper.

Carry to the oven on the shovel or tray. Open the door and transfer to the pizza stone or upturned baking tray. Close the door and leave it for 5 mins.

6.After 5 mins have a look and turn the pizza to ensure it is cooking evenly. Cook for another few minutes or until the base it just turned dark at the edge and the topping is nicely cooked.

Photograph courtesy of Kyle Books and taken by Isobel Wield for the book ‘Who Put the Beef in Wellington’