Pizza Margherita

Pizza dough

• extra virgin olive oil plus extra for greasing
• 220 g water room temperature
• 1 tsp sugar
  nebo 1 tsp diastatic malt powder
• 20 g fresh yeast crumbled
  nebo 2 tsp dried instant yeast (8 g)
• 400 g bread flour plus extra for dusting
• 30 g extra virgin olive oil plus extra for greasing
• 1 tsp salt

Margherita topping

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