👩‍🍳 Preparation
- Dissolve the yeast in the water.
- Pour the flour into a bowl and gradually add the water with the yeast.
- When the dough begins to form, add the salt and finally the oil.
- Knead for 10-15 minutes, until the mixture is smooth and elastic.
- Cover and let rise for 2-3 hours, or until doubled in size.
- Divide the dough into two loaves and let them rest for another 30-60 minutes.
- Gently stretch each loaf with your hands.
- Season with tomato puree seasoned with a pinch of salt and a drizzle of oil.
- Bake in a preheated oven at maximum temperature (250-280°C) for 8-12 minutes. Add the mozzarella during the last 3-4 minutes of cooking to keep it soft.
- Finish with fresh basil and a drizzle of raw olive oil.
đź’ˇ Tips
- If you have time, let the dough rest in the refrigerator for 24 hours : the pizza will be even more digestible and tasty.
- Preheat a baking stone or an upside-down baking tray in the oven before baking: this will help create a crispier bottom.
Enjoy your meal! 🍕❤️