Written for 4. Change that in the app and the amounts follow.
Tick things off as you get them ready.
Mix the flour, yeast, salt and sugar, then add 320 ml warm water and 2 tbsp of the oil. Bring it together into a rough dough.
Knead 10 minutes until smooth and springy, then cover and leave somewhere warm until doubled: about 1 hour.
Meanwhile simmer the passata with the crushed garlic, oregano, the last of the oil and a pinch of salt for 10 minutes.
Heat the oven as hot as it will go, with a baking tray inside.
Divide the dough into four and stretch each piece out with your hands, leaving a thicker rim.
Top thinly with sauce and torn mozzarella (this is where children take over) and bake each one 8–10 minutes until blistered.
Tear basil over as they come out.
What she’d tell you
Most of the two hours is the dough sitting quietly by itself. The part that matters is the last ten minutes, when everyone stands around the table putting their own things on their own pizza, and that is worth more than the dinner.
plain flour works: the crust is a little less chewy and nobody minds
a sourdough starter, if you keep one, using 100 g and a much longer rise
The dough keeps two days in the fridge and is better for it. Cooked pizza, one day.
A dry frying pan with a lid, four minutes. Never a microwave.
