Requires: 24cm cast iron crepe pan (optional)
Place the yeast and sugar in a jug. Pour in the water and stir to combine. Allow to rest for about 10 minutes until foamy.
Combine the flour and salt in a bowl. Make a well and add the yeast mixture and olive oil. Use a fork to gradually mix flour into the liquid mixture and just combine. Use your hands to bring the dough together, then turn onto a lightly floured work surface. Knead for 10 minutes or until smooth and elastic.
Lightly dust the inside of a large, clean bowl with flour (large enough to hold dough that is triple in size). Place the dough inside the bowl and rub extra virgin olive oil on top. Cover the bowl with plastic wrap and leave to rest in a warm place for 6-8 hours.
Tip: The ideal temperature for resting the pizza dough is 22 degrees – if it is a little colder, allow more resting time (or overnight).
Punch down the dough. Lightly dust a clean work surface and knead the pizza dough for 1 minute or until smooth. Cut the dough into 4 portions. Make each portion into a round ball. Lightly dust the pizza dough and cover with plastic wrap. Allow to rest for a further 40 minutes.
If cooking in an oven-proof, cast iron crepe pan (24cm): heat the crepe pan over medium-high heat. Alternatively if cooking directly in the oven: lightly grease 4 baking trays with canola oil.
Roll one pizza dough portion to form a 25cm round shape leaving a 2 cm raised border around the edges. Place onto the prepared greased baking tray. Repeat with the remaining pizza dough.
Preheat oven to 250°C conventional oven/ 230°C fan forced (482° Fahrenheit/Gas 9). Pour the Italian passata into a small bowl.
If cooking in a crepe pan: carefully place the pizza dough on the hot crepe pan. Spread the pizza base with Italian passata, allowing a 2 cm border around the edges. Cook for 1 minute on the stovetop, then transfer to oven (on top of the tray in the bottom groove of the oven) to bake for 7-8 minutes. Remove from the oven and arrange the mozzarella over the pizza, then cook for a further 4 minutes.
Alternatively if cooking directly in the oven: arrange the pizza bases into each baking tray. Bake for 8 minutes then remove from the oven. Arrange the mozzarella over the pizza, then cook for a further 4 minutes.
Remove from the oven and top with basil leaves. Cut into slices and serve immediately – buon appetito.
Make your own traditional homemade pizza dough and feel like you’re on a vacation in Italy with our easy margherita pizza recipe. With seven ingredients and three toppings, this recipe is simple yet delicious and is sure to be a favourite with the kids. We recommend allowing your homemade pizza dough to rest for 6 to 8 hours under a plastic wrap. This way, your dough will remain fresh and fluffy when it’s cooked.