– 7g dry yeast
– 400 ml warm water
– 3 Tablespoons of olive oil
– 400g of bread flour
– 3 teaspoons of brown sugar
– Finely chopped garlic
– 1 cup of tomato passata (Tomato paste)
– 200g Mozzarella
Dissolve 7g dry yeast in 400ml warm water and 3 tablespoons of olive oil. In a bowl mix 400g of bread flour with 3 teaspoons of brown sugar. Pour liquid into a well in the flour and work together into a ball of dough with your hands. Knead until smooth and elastic then cover and leave to rest for an hour.
Divide the dough into portions, so that the dough you’re not rolling out remains covered while you work. Roll each pizza as thin as possible with a little flour to keep it from sticking. Add a good tablespoon of finely chopped garlic to 1 cup of tomato passata. Cover each pizza with the sauce and top with torn mozzarella (about 200g in total or according to taste). Drizzle with olive oil.
In order to get a crispy base without a pizza oven make sure your oven is as hot as possible (250degrees) and while you’re rolling out the dough, keep a tray inside heating up. Just when your pizza is ready to remove the tray and sprinkle a little sea salt onto the area where the pizza will go. Carefully place your pizza on top and hear it sizzle as it touch the hot baking tray. Place straight into the oven and cook for 10 minutes or until mozzarella is just melted. Top with fresh basil.