Margherita Pizza

In a large bowl, rub together the flour, yeast and salt, keeping the yeast and salt separate at either side of the bowl

Add all the water and olive oil and combine into a dough, mopping up the flour from the side of the bowl

Knead your dough vigorously for at least 10 minutes until really stretchy and smooth (it will pass the windowpane test)

You can use the no-knead method used for the Basic White Bread (see page 27 of Brilliant Bread), but your dough won’t be quite as stretchy and thin

Cover and rest for 1-1½ hours or until doubled in size

You can rest in the fridge overnight if you wish

At least 30 minutes before baking, preheat your oven, preferably with your baking stone inside, to 240°C/gas 9

Whilst the dough is resting, make the sauce

In a pan, slosh the olive oil and add the garlic cloves (crush them with the side of your knife to make them easy to peel)

Add the tomatoes and bring to the boil

Once boiling, remove from the heat and blend using a stick blender until smooth

Leave to cool, then you can divide and freeze the sauce at this point

Once rested, turn the dough out on to a lightly floured surface

Using your dough scraper (or just your bare hands) separate the dough into three or four roughly equal lumps

You can wrap these in cling film at this point and freeze for future use

Using plenty of flour, roll out each lump into a flat sheet

Using your hands, gently stretch the dough out, making your pizza as thin or thick as you like, then place on a semolina-lined board

Spread on your sauce, then your mozzarella and whichever other toppings you like

Slide your pizza on to your hot baking surface and bake for anywhere between 5 and 15 minutes, depending on your oven and baking surface

Time spent in the kitchen: 20-30 minutes

Time taken altogether: 1½ – 2 hours