Neapolitan-style pizza Margherita

Place the flour into a stand mixer (or mixing bowl).

Mix water and salt in a jug. Knead 100ml of water into the flour (using a stand mixer with dough hook attached or by hand). Knead the yeast and sugar into the flour mixture. Continue to knead water into the flour, adding 100ml at a time, until all combined. Add half of the olive oil and continue to knead for 10 minutes or until the dough is smooth.

Lightly grease a large clean bowl using the remaining olive oil. Place the dough into the bowl and cover with a damp tea towel. Set aside in a warm (draft-free) place to levitate for 24 hours or until doubled in size.

Preheat oven to 250°C conventional oven (482 °F). Lightly grease 2 baking trays with canola oil (alternatively, use a pizza stone if you have one).

Knock back the dough by punching it to remove the air. Divide the pizza dough into 2 balls. Roll the first ball out on a lightly floured surface until you have a 32cm-diameter pizza base. Repeat with the remaining pizza ball.

Carefully transfer the pizzas to the prepared baking trays.

Pass the Italian canned chopped tomatoes through a food mill (alternatively, blend in a food processor) to create a tomato sauce.

Stir the dried oregano into the tomato sauce, then spread over pizza bases leaving a 2cm border around the edges. Cook one of the pizza bases on the bottom floor of the oven for 8 minutes, then remove from the oven.

Arrange half of the mozzarella slices on the partially cooked pizza base and drizzle with additional extra virgin olive. Bake for a further 6 minutes in the middle grove of the oven.

Change the oven to the grill setting. Place the pizza on the highest part of the oven and grill for 2 minutes. The pizza should be crisp, lightly golden around the edges and have beautifully melted mozzarella.

Drizzle the pizzas with a little more olive oil and garnish with basil leaves before serving.

Change the oven setting back to conventional oven. Repeat with the remaining pizza. Buon appetito!