A crisp crust topped with tomato, mozzarella, and fresh basil.
CBy chef_t
Servings
4
3.5 cup Bread flour
1.5 cup Warm water
2 tsp Fine sea salt
0.5 tsp Instant yeast
1 cup Canned crushed tomatoes
1 clove Garlic
3 tbsp Extra virgin olive oil
10 oz Fresh mozzarella
20 piece Fresh basil leaves
2 tbsp Semolina or extra flour for dusting
Calories
823 kcal
Protein
36g
Carbs
102g
Fat
29g
Fiber
5g
Sugar
9g
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Make the Dough
1. Stir the bread flour, fine sea salt and instant yeast together in a large bowl. Add the warm water and mix until no dry flour remains, then knead on a lightly floured surface for 8 minutes until smooth and elastic.
3.5 cup Bread flour,
1.5 cup Warm water,
2 tsp Fine sea salt,
0.5 tsp Instant yeast
2. Place the dough in an oiled bowl, cover, and let it rise at room temperature for 1.5 hours until doubled. For better flavor, refrigerate it overnight instead and bring to room temperature before shaping.
3 tbsp Extra virgin olive oil
Sauce and Toppings
3. Grate or finely mince the garlic and stir it into the crushed tomatoes with a pinch of salt and 1 tablespoon of the extra virgin olive oil. Tear the fresh mozzarella into small pieces and pat dry with paper towels to remove excess moisture.
1 cup Canned crushed tomatoes,
1 clove Garlic,
1.0 tbsp Extra virgin olive oil,
10 oz Fresh mozzarella
Shape and Bake
4. Place a pizza stone or inverted baking sheet on the oven's lower rack and preheat to its highest setting, at least 250°C (480°F), for 45 minutes.
5. Divide the dough into 4 balls and stretch each by hand into a 25 cm (10 in) round on a surface dusted with semolina, never rolling it, to keep the crust airy.
2 tbsp Semolina or extra flour for dusting
6. Spread a thin layer of tomato sauce over each round, leaving a 1.5 cm (0.5 in) border, and scatter with mozzarella. Slide onto the hot stone and bake one pizza at a time for 7 to 9 minutes until the crust is blistered and the cheese is bubbling.
Finish and Serve
7. Top the hot pizza with fresh basil leaves and drizzle with the remaining extra virgin olive oil. Repeat with the remaining pizzas, then slice and serve immediately.
