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by James Martin

James Martin's homemade margherita pizza recipe is serious business - proving the dough overnight gives a sourdough-style crust with tons of flavour and a fluffy crust. The addition of semolina gives a bit of crunch.

Main course

Buyer's guide

Mozzarella is now also made predominantly from cow’s milk and is made all over Italy as well as in other countries, including the UK (where some producers are making mozzarella from water buffalo milk). Mozzarella is sold in rounds about the size of a small fist. Because it has no rind it’s packed in plastic bags, surrounded by water to keep it fresh. You’re more likely to find buffalo mozzarella from good delis or cheese shops and also look out for small mozzarella balls called ‘bocconcini’ which are sold in tubs.

Preparation

Mozzarella is too soft to grate but cut thin slices and layer them in pasta bakes or put a slice on top of pieces of meat or chicken before grilling them. Italy’s classic salad – insalata Caprese – is made with slices of mozzarella and ripe tomatoes drizzled with extra virgin olive oil and scattered with torn basil leaves and a little salt.