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Ingredients
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Dough
Toppings
Method
Dough Preparation
- 1
Activate the Yeast
In a small bowl, combine warm water and active dry yeast. Let it sit for about 5-10 minutes until it becomes frothy.
- 2
Mix the Dough
In a large bowl, mix together all-purpose flour and salt. Create a well in the center and pour in 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 8-10 minutes until smooth and elastic.
- 4
Let it 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 1-2 hours, or until doubled in size.
Toppings and Baking
- 5
Prepare the Tomatoes
While the dough is rising, chop the tomatoes and season them with salt. Let them drain in a colander to remove excess moisture.
- 6
Preheat the Oven
Preheat your oven to its highest setting (usually around 475°F or 245°C). If you have a pizza stone, place it in the oven to heat up as well.
- 7
Shape the Pizza Base
Once the dough has risen, punch it down and turn it out onto a floured surface. Divide it into two portions and shape each into a round pizza base.
- 8
Assemble the Pizza
Place the pizza base on a floured pizza peel or baking sheet. Spread the drained tomatoes evenly over the base, tear the fresh mozzarella into pieces and scatter on top, and add fresh basil leaves.
- 9
Bake the Pizza
Carefully slide the pizza onto the preheated pizza stone or place the baking sheet in the oven. Bake for 10-12 minutes, or until the crust is golden and the cheese is bubbly.
- 10
Finish and Serve
Remove the pizza from the oven, drizzle with extra virgin olive oil, and add more fresh basil if desired. Allow to cool for a minute, slice, and serve.