The basic recipe of pizza dough (for two persons)
First, dissolve 15g (0.5 oz) fresh yeast in 120 ml (4 fl oz) warm water. Add this to 250 g (9 oz) plain flour. Also add a pinch of salt. That is all, that's going to make a great pizza base. Knead it until it becomes smooth, homogeneous. It cannot be sticky. You may have to add a little bit of more water or flour, depending on the flour type. Be cautious when adding more water, a few tablespoons of it might make a big difference in your dough. When the dough is ready, it has to be elastic, so when you make a dent into the surface, it has to slowly regain its shape. Shape the dough into a ball, and place it into a bowl. Cut a cross on the top of the ball to let it rise easier. It also helps, if you brush the bowl with olive oil before putting in the dough. Cover the bowl with a clean kitchen towel, and let the dough rise in a warm place. During winter, you should place it close to the radiator (but not too close!). Wait until the ball doubles in size. It should take about three hours. Then, roll out the dough into a round, make a thicker rim. Put it on a baking sheet brushed with olive oil. Preheat the oven to 220°C (425°F) while rolling out the dough.
Topping of the Pizza Margherita
Topping really couldn't be easier and simpler, yet it is very tasty. Slice 5-6 tomatoes, scatter on the top of the pizza, and drizzle them with olive oil. Bake it in the oven at 220°C (425°F) for 20 minutes. Pick it out, and put a few slices of mozzarella cheese. I pack is enough, it is usually 125 g (4.4 oz). Scatter 7-8 basil leaves on top, drizzle again with olive oil, and season with salt and pepper. Put it back into the oven for a further 7-8 minutes.