Regina Recipe
fior di latte mozzarella, tomato sauce, basil
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Ingredients
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Dough
Toppings
Method
Dough Preparation
- 1
Activate Yeast
In a small bowl, combine warm water (3 cups) and sugar (1 tsp). Sprinkle active dry yeast (1 tsp) over the water and let it sit for about 5-10 minutes until frothy.
- 2
Mix Dry Ingredients
In a large mixing bowl, combine all-purpose flour (2 cups) and salt (1 tsp).
- 3
Combine Ingredients
Make a well in the flour mixture, pour in the activated yeast mixture, and olive oil (2 tbs). Mix until a dough starts to form.
- 4
Knead Dough
Transfer the dough to a floured surface and knead for about 8-10 minutes until smooth and elastic.
- 5
Let Dough Rise
Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.
Assembling the Pizza
- 6
Preheat Oven
Preheat your oven to 475°F (245°C). If using a pizza stone, place it in the oven to heat.
- 7
Shape the Dough
Once the dough has risen, punch it down and transfer it to a floured surface. Roll or stretch the dough out to your desired thickness.
- 8
Add Tomato Sauce
Spread the tomato sauce (1 cup) evenly over the dough, leaving a small border around the edges.
- 9
Add Cheese
Tear the fior di latte mozzarella (8 oz) into pieces and distribute evenly over the tomato sauce.
- 10
Bake
Transfer the assembled pizza to the preheated oven (or onto the pizza stone) and bake for about 12-15 minutes until the crust is golden and the cheese is bubbly.
- 11
Add Basil
Remove the pizza from the oven and immediately scatter fresh basil leaves (10 leaves) on top. Let it cool for a couple of minutes before slicing.
