Pizza Express Margherita

1. Preheat the oven to 230C.
2. Stir the sugar into the warm water and crumble in the fresh yeast.
3. Leave it to stand for 10 to 15 minutes somewhere warm, until froth gathers on the surface.
4. Sift the flour and salt into a large bowl, make a well in the centre and pour in the yeast mixture and olive oil.
5. Lightly flour your hands and gradually bring the ingredients together until they bind.
6. Dust your work surface generously with flour.
7. Turn out the dough and knead for 10 minutes, until smooth, silky and soft.
8. Lay it in a lightly oiled non-stick baking tray, any shape you like.
9. Spread the passata over the top, going right to the edge.
10. Arrange the mozzarella evenly over it, season with the oregano and black pepper, then add a drizzle of olive oil.
11. Bake for 10 to 12 minutes, until the cheese takes on a little colour.
12. Lay the basil leaf on top once it is out of the oven, then serve.

Tips from the ZestyPlate Kitchen

• Wait for the yeast to froth properly before mixing, which tells you it is alive and your dough will rise.
• Knead for a full 10 minutes to develop the gluten and give you that chewy, stretchy base.
• Take the passata right to the edges but use a light hand, as too much will leave the base soggy.
• Bake in the hottest oven you have, and add the basil only after baking so it stays fresh and green.