Tomato & Mozzarella Pizza Recipe
Freshly made mozzarella, San Marzano tomatoes, torn basil and Italian extra virgin olive oil
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Ingredients
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Toppings
Method
Preparation
- 1
Make the Dough
In a bowl, combine warm water and active dry yeast. Let it sit for about 5 minutes until frothy. In a large bowl, mix flour and salt. Make a well in the center, add the yeast mixture and olive oil. Knead the dough on a floured surface for about 10 minutes until smooth. Place in an oiled bowl, cover, and let rise for 1 hour.
- 2
- 3
Preheat Oven
Preheat your oven to the highest setting (around 475°F or 245°C) and place a pizza stone or baking sheet inside to heat.
- 4
Assemble the Pizza
Once the dough has risen, punch it down and roll it out on a floured surface to your desired thickness. Transfer to a piece of parchment paper. Spread the crushed tomato sauce evenly over the dough, tear the fresh mozzarella into pieces and scatter over the sauce. Drizzle with olive oil.
- 5
Bake
Carefully slide the pizza (with the parchment paper) onto the preheated pizza stone or baking sheet. Bake for about 10-12 minutes until the crust is golden brown and the cheese is bubbling.
- 6
Garnish
Remove from the oven and immediately top with torn basil leaves. Allow to cool for a couple of minutes before slicing.
