Pizza

I made pizza on Saturdays for years since we moved to London in the early 90s. My son loved it as it was a reminder of his roots and gave him the pleasure of conviviality. 

I prepared the dough in the morning and thanks to our double oven, I was able to serve pizza for a crowd of children and grow-ups. We made many new friends around our pizza Margherita. We kept it simple, without olives, anchovies, capers, in order to please everybody. 

Pizza

Pizza dough
2 teaspoons dried active yeast
1 teaspoon caster sugar
300 ml warm water (100 ml boiling water from the kettle and 200 ml cold tap water)
2 tablespoons extra virgin oil
500 g strong white unbleached flour (the one suitable for bread)
1 teaspoon sea salt
Margherita topping
200 g tin chopped tomatoes
1 tablespoon dried oregano
Sea salt 

1 tablespoon extra virgin oil
250 g mozzarella, diced
Few fresh basil leaves

Makes 3 pizza (30 cm diameter)
Preparation time: 25 minutes, plus about 120 minutes for raising
Cooking time: 10 to 12 minutes

1. Sprinkle the dried yeast and sugar into the water, whisk it with a fork and leave it in a warm place for 10 minutes, until frothy. 
2. Sift the flour and salt well together in a bowl. Make a reservoir in the center and add the oil and the yeast liquid. Mix together with a wooden spoon. 
3. Turn the dough out on a floured surface and knead for 5-7 minutes until the dough is soft and elastic. 
4. Place into a large bowl and oil it. Cover the bowl with a tea towel and leave in a warm place for about 120 minutes, until doubled in size.
5. Place the mozzarella in a colander and leave to drain.
6. Preheat the oven to 220° C.
7. Knead the dough on a lightly floured surface for 2-3 minutes, to knock out the air bubbles. Divide the dough in 3 parts; with a rolling pin, roll out 3 thin circles and arrange them on 3 oiled pizza pans (30 cm diameter). Spread tomatoes and mozzarella on top and sprinkle with oregano and salt.
8. Place pizza, one by one, in the middle of your oven. Bake it for 10-12 minutes. 
9. Remove from the oven. Sprinkle with basil and serve immediately.