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Ingredients
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Dough
Topping
Method
Dough Preparation
- 1
Activate the yeast
In a small bowl, combine the warm water and yeast. Let it sit for about 5-10 minutes until it becomes frothy.
- 2
Mix the dough
In a large mixing bowl, combine the flour and salt. Make a well in the center and add the activated yeast mixture and olive oil. Stir until a shaggy dough forms.
- 3
Knead the dough
Transfer the dough to a floured surface and knead for about 10 minutes until smooth and elastic.
- 4
First rise
Place the dough in a lightly oiled bowl, cover it with a damp cloth, and let it rise in a warm place for about 1 hour or until it doubles in size.
Assembling and Baking
- 5
Preheat the oven
Preheat your oven to 250°C (482°F) with a baking stone or tray inside.
- 6
Shape the dough
Once the dough has risen, punch it down and transfer it to a well-floured surface. Divide it into two equal pieces and stretch each piece into a rectangular shape, about 1 cm thick.
- 7
Add the toppings
Transfer the shaped dough onto a parchment-lined baking tray. Spread the tomato puree evenly over each piece, leaving a small border around the edges. Season with salt and pepper, and sprinkle the grated pecorino cheese on top.
- 8
Bake the pizza
Carefully place the tray in the preheated oven and bake for about 15-20 minutes or until the edges are golden and crispy.
- 9
Garnish and serve
Remove the pizza from the oven, drizzle with extra virgin olive oil, and scatter fresh basil leaves on top. Let it cool slightly before slicing into squares and serving.