FOR PASTA

• 2 lb Italian “00” flour or all-purpose flour
• 1 oz fresh yeast
• 2 cups water
• 1 teaspoon salt

FOR DRESSING

• 6 tablespoons extra virgin olive oil
• 1 lb mozzarella cheese
• basil leaves to taste
• 1 lb canned tomatoes
• salt to taste

Preparation

STEP 1

On a wooden or marble work surface, shape the flour into a well. Place the yeast, salt and warm water in the center. Be careful not to let the salt come in contact with the yeast.

STEP 2

Knead the dough vigorously with your hands for 15-20 minutes, or in a mixer, until the dough is soft and smooth.

STEP 3

Once you have the right consistency, adding a bit of water or flour if necessary, shape the dough into a ball. Cover with a plastic bowl so that the dough is protected from the air. Let rise for 3 or 4 hours at room temperature for about an hour in a warm place.

STEP 4

Once the dough will be doubled in volume, ricavatene 6 loaves, modellateli in spherical shapes, cover with a sheet of plastic wrap and let them rise at room temperature for a couple of hours or in a warm place for about 45 minutes.

STEP 5

As soon as the loaves have doubled in volume, prepare the tomato sauce and place it in a bowl. Add a pinch of salt and 1/3 of the olive oil.

STEP 6

Knead the dough, then flattening them using your fingers.

STEP 7

Use a ladle or a spoon to spread a good amount of tomato sauce on the pizza. Then, cover with mozzarella, torn into pieces. Garnish with a couple leaves of basil and bake in a 480° F oven for 5 or 6 minutes.

STEP 8

Once ready, remove the pizza from the oven. Garnish with more basil and a drizzle of oil. Serve immediately.