30 g extra virgin olive oil, plus extra for greasing
220 g water, room temperature
1 tsp sugar or malt powder
20 g fresh yeast, crumbled, or 2 tsp dried instant yeast (8 g)
400 g bread flour, plus extra for dusting
1 tsp salt
200 g mozzarella, cut into pieces
250 g chopped tomatoes, canned
2 – 3 pinches salt, to taste
1 tbsp extra virgin olive oil
10 – 15 fresh basil leaves, torn into pieces
Cling film or kitchen towel
Baking tray (approx. 40 cm x 35 cm)
- Lightly grease a large bowl and set aside. Place water, sugar and yeast into mixing bowl and mix 20 sec/speed 2.
- Add bread flour, extra virgin olive oil and salt and knead 2 min/knead. Place dough into prepared bowl and form into a ball. Cover bowl with cling film or a damp kitchen towel and let dough rise until doubled in size (approx. 1 hour).
- Preheat oven to 230°C. Line a baking tray (approx. 40 x 35 cm) with baking paper or grease with extra virgin olive oil and set aside.
- Place mozzarella into mixing bowl and chop 3 sec/speed 5. Transfer into simmering basket and leave to drain for 10 minutes.
- Place dough on prepared baking tray and shape into a rectangle the size of the baking tray by pressing it with your finger tips and stretching it gently. Form a small ridge around the edges.
- Spread chopped tomatoes and mozzarella on top of dough and sprinkle with salt, olive oil and 5 – 7 torn basil leaves. Bake pizza for 20 minutes (230°C). Scatter additional 5 – 8 torn basil leaves (to taste) over pizza and serve hot.
- Alternatively, roll pizza dough on a floured surface using a rolling pin, and transfer dough onto prepared baking tray.
- 4 individual round pizzas can be made from the dough. Bake them one at a time and share each pizza as it comes fresh out of the oven.
- In step 2, lightly oil the cling film to avoid sticking.
- If the mozzarella is dry there is no need to drain it.
- If the chopped tomatoes have a lot of liquid, drain through simmering basket.
- Add your favourite toppings (e.g. vegetables, salami, ham, cheese, fruit, herbs).