Margherita Pizza - cooking recipe

Ingredients

2 2/3 cups Italian 00 flour
1 3/4 tsp active dry yeast
1/2 tsp sugar
1/4 cup olive oil
1 None onion, chopped
1 clove garlic, minced
2 (13.5 oz) cans chopped tomatoes
1 tsp sea salt
1 tsp ground black pepper
3 (4 oz) balls mozzarella
None None fresh torn basil leaves, to serve

Preparation

Combine flour, yeast and sugar in a mixer with the dough hook attachment. Add 1 cup warm water and 1 tbsp oil. Knead on medium speed for 3-5 mins, until smooth. Place in an oiled bowl, cover with plastic wrap and a tea towel and let rest in a warm place for 1 hour 30 mins, or until doubled in size.
Meanwhile, heat remaining oil in a pan over medium heat. Cook onion, stirring, for 3 mins, until softened. Add garlic and cook for 2 mins, until fragrant. Add tomatoes, salt and pepper. Bring to a boil then reduce heat to medium-low and simmer, stirring occasionally, for 20 mins, until thickened.
Preheat oven to 425\u00b0F.
Turn dough out onto a floured work surface. Knead for 4 mins, until soft but not too elastic. Roll into 4 balls, cover with plastic wrap and let rest for 10 mins.
Roll out each ball of pizza to form an 8 inch base. Place on 4 pizza pans. Top each base with 2 tbsp tomato sauce then cheese. Bake for 5-10 mins, until bases are crisp and cheese melted. Top with basil.