Margherita pizza

To make the pizza dough, combine both flours in a large mixing bowl with the salt and yeast. Make a well in the centre and add the olive oil and almost all of the tepid water. (The water should feel just warm – if it is too hot, it may kill off the yeast.) Use a table knife or kitchen spoon to bring the liquid and flour together, adding just enough additional tepid water to make a soft dough that comes together without it being sticky, leaving the bowl clean.Dust the work surface with 1 tablespoon of the extra flour and start to knead the dough. Using the heel of your hands, roll the dough away from you, pressing down firmly as you do so, then bring the dough back towards you and repeat with the other hand, so you are rolling the dough back and forth, alternating your hands as you roll. Knead for 3–4 minutes until the dough feels soft, springy and elastic. If you prod the dough, the indentation should spring back lightly.Return the dough to the mixing bowl and cover with cling film. Leave to rise for 1 hour or until it has doubled in size. Preheat the oven to Gas Mark 7/220˚C/fan oven 200˚C.Punch the dough down to deflate it then form a ball. Dust a baking tray with a little of the remaining flour and use the rest to roll out the dough. Shape the ball of dough into a fat disc then use a rolling pin to gently press down on the dough, starting to flatten it in a neat circle before you roll it out. Use the rolling pin to roll out to a 20 cm (8 inch) disc. Transfer to a baking tray.Spread the pizza with the sauce then scatter with the cherry tomatoes, basil, mozzarella and Parmesan cheese. Season generously with black pepper and cook for 10-15 minutes. Drizzle with olive oil to serve.