Margherita pizza

Method

1. First make the pizza dough. You can do it by hand or in a food processor. By hand, put the flour on a work surface, make a well in the middle and add the yeast, 4tsp salt, the olive oil and around 300ml (½pt) tepid water. Draw the flour in from the sides and work it with your hand until mixed, then knead until soft and springy, around 5 to 10 mins. If the dough is a little dry when mixed, add a bit more water; if too wet, add a bit more flour. In a food processor, mix everything together until well combined, then knead it by hand for 5 mins. Put into a large bowl covered with oiled clingfilm or a damp cloth in a warm place and leave until doubled in size.
2. To make the sauce, drain the tomatoes well, then chop roughly. Put in a saucepan with the olive oil and sugar, then cook over a medium heat until thickened and very little liquid remains. Leave in a sieve over a bowl to drain off any excess liquid.
3. To bake great pizza, invest in a pizza stone. Preheat the stone in the oven, then use a floured baking sheet to slide the pizza onto the stone. Otherwise preheat a baking sheet, but you won't get that delicious crunchy crust underneath. Whatever you use, preheat the oven to 230°C (450°F, gas mark 8). Divide the dough into four then, using a rolling pin and your hands, roll each one into a rough circle shape. Place on a floured baking sheet, then top with the tomato sauce and mozzarella, which is better pulled off rather than sliced. Scatter over the Parmesan and oregano, season and slide the pizza on to the hot stone or baking sheet. Bake two at a time or the oven won't be hot enough for four. Just cut the first batch in half and eat while the next batch is baking. Bake for around 10 mins or until browned and bubbling. Serve immediately.