The Perfect Margharita

I've been testing and trialling pizza recipes for ages and finally got it right. Crispy, fluffy base, juicy tomato sauce, slices of stretchy mozzarella. Even Steve doesn't mind the absence of meat. Here it is.

MARGHARITA PIZZA

6oz plain flour
1tsp dried yeast
1tsp salt
0.5tsp sugar
1tbsp olive oil
100ml warm water

Combine the ingredients and mix to a dough. Knead for 10 mins, then leave to rest in a warm place. Return to it after an hour and knead and stretch it into a pizza shape on a baking tray. Cover with a tea-towel dampened with hot water, and put in a warm place (I use the bottom oven). Leave for as long as you can bear (about an hour at least).

Tomato Sauce:
4 large tomatoes, chopped
2tsp balsamic vinegar
Splash water
Pinch sugar
Pinch salt and pepper

Put everything in a saucepan and simmer on a very low heat, for maybe 40 minutes, checking often. By the end it should be thick and almost dry.

To assemble:
Spread the tomato sauce over the pizza, and add some thinly-sliced tomato if you have any left. Slice a ball of fresh, organic mozzarella and put over the top. Finally, grate a scant handful of cheddar over everything. Serve with mixed salad and white wine (capers optional).