An Italian classic: Pizza Margherita

To make the dough, Antonia Soriente uses 300g - 400g flour; a pinch of salt; 1 sachet instant yeast; 200ml water (or 150ml water + 50ml milk); 1 tbsp extra virgin olive oil. Dissolve the instant yeast with the water. Mix flour and salt on a clean surface. Gently pour the yeast mixture in the center of the dry ingredients, add in olive oil and mix them well with hands until smooth. Put the dough in a floured bowl covered with wet napkins and let sit for 15 to 20 minutes in warm area. Put the raised dough on a lightly floured surface and roll it into 0.5 cm thickness.

Cube the Bocconcini (or fresh mozzarella, preferably from buffalo's milk), or other ingredients if a variation on the dish is made. Gently arrange the dough in a large square baking tin, which has been priorly greased with olive oil. For the tomato paste: In a large bowl, mix together 1 400-gram can of whole tomatoes, coarsely mashed; 2 tbsp extra virgin olive oil and a pinch of salt.

Pour the tomato paste onto the pizza crust and evenly spread the cheese. Bake in a preheated oven at 220 degree Celsius for 15 to 20 minutes. For a mushroom pizza, mince three cloves garlic and parsley and thinly sliced 200g mushroom. Stir-fry garlic and parsley until fragrant, add in mushroom and stir until cook. Spread evenly on top of pizza Margherita.

Remove the pizza from the oven and sprinkle with fresh basil leaves. Serve hot. For more personal versions, favorite ingredients, such as cuts of meat, can be used to make the toppings. But Antonia advised not to combine more than three main ingredients as too many combinations would give no specific flavor to the pizza. Additional ricotta or grated Parmesan can be spread evenly to give a stronger cheesy flavor.