Taking the dough and cutting it into 250g sized portions, it is then left to prove for another 2-4 hours. Once it is shaped and flattened, you can choose your own pasta sauce.
Follow the recipe above by chef Mark Moriarty to make your own pizza sauce that will beat anything you can buy in the stores. Add mozzarella and few leaves of basil and you have a perfect margherita.
Cooking your pizza in a wood-fire oven is obviously the prefered choice, but if you don't have access to one, you can get satisfactory results using a pizza stone or a cast-iron skillet.