How to make the ultimate margherita at home

I have dedicated much of my life to the pursuit of amazing pizza, that elusive delight. For something so simple, made of such few ingredients, the variety – and difference in quality – is staggering. I have eaten pizza all over the world, trained with master Roman pizza maker Gabriele Bonci and even run my own pizzeria. I have made pizza in every home oven I have ever had (and with my travel-happy life, that’s a lot of ovens), each oven with its own quirks, for good and for bad. This recipe is the result of that labour.

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Cornershop cuisine: you could be surprised

Still sourcing dinner-party ingredients from multiple shops or mega markets? A new book suggests you might be better off looking closer to home. Sophie Morris pops into 'The Cornershop Cookbook' and discovers what can be achieved with a dusty bottle of Lambrini