Pizza Margherita

Pizza dough

• 30 g extra virgin olive oil, plus extra to grease
• 220 g water, room temperature
• 1 tsp caster sugar
• 2 tsp dried instant yeast
• 400 g baker's flour
• 1 tsp sea salt

Margherita topping

• 200 g mozzarella, cut into pieces
• 250 g canned chopped tomatoes (see Tips)
• 2 - 3 pinches sea salt, to taste
• 1 tbsp extra virgin olive oil
• 10 - 15 fresh basil leaves, torn into pieces