Authentic Margherita pizza recipe

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   ["For the dough: dissolve the yeast into the water.", "Combine the flour, water and salt together in a bowl before turning out onto a floured work surface and knead for 15 minutes, until you have a smooth and elastic dough.", "Leave to rest for 15 minutes.", "Cut into 220-260g pieces and roll into tight dough balls.", "Place in a dish and cover with cling film and a tea towel.", "Leave to prove for 12-24 hours until the dough balls have completely relaxed and increased in size (by 2/3).", "For the tomato sauce: put all the ingredients in a blender.", "Pulse, don't blend - you want a sauce with a rough texture.", "To cook: get a large non-stick frying pan on a high heat and preheat your grill.", "Roll or stretch out your dough ball and lay in the bottom of the hot pan.", "Spread a good spoonful of the tomato sauce onto the base (leaving a 1"" crust).", "Season with a pinch of Parmesan.", "Scatter with 2-3 basil leaves.", "Break half a mozzarella ball onto the pizza with a trickle of olive oil.", "Cook on the hob until the base is browned, then put straight under hot grill to finish, about 1-2 minutes.", "Enjoy!"]

* Per serving · 4 servings · Values may vary.