Classic Margherita Pizza

Heat the oven as high as it will comfortably go, ideally 240–250°C fan, with a heavy baking tray or pizza stone inside for at least 20 minutes.

Stir the passata with the olive oil, grated garlic, oregano, salt and a little black pepper. Keep the sauce loose and bright rather than cooking it down.

Dust the worktop with flour, then gently stretch the pizza dough into a thin round, leaving a slightly thicker rim so the crust can puff.

Spread a thin layer of tomato sauce over the base, stopping just short of the rim. Scatter over the torn mozzarella and parmesan if using.

Slide the pizza onto the hot tray or stone and bake for 8–12 minutes, until the base is crisp underneath and the cheese is bubbling in patches.

Finish with fresh basil leaves and a small drizzle of olive oil. Rest for 1 minute, then slice and serve while the crust is still crisp.