Description

Ingredients

• For the dough
• 🌾 300g all-purpose flour gluten Original: 🌾 300g all-purpose flour
• 💧 180ml warm water Original: 💧 180ml warm water
• 🧂 1 tsp salt Original: 🧂 1 tsp salt
• 🍬 ½ tsp sugar Original: 🍬 ½ tsp sugar
• 🧁 1 tsp dry yeast Original: 🧁 1 tsp dry yeast
• 🛢️ 1 tbsp olive oil Original: 🛢️ 1 tbsp olive oil
• For the topping
• 🍅 200ml tomato passata or crushed tomatoes Original: 🍅 200ml tomato passata or crushed tomatoes
• 🧄 1 garlic clove, minced (optional) Original: 🧄 1 garlic clove, minced (optional)
• 🧀 200g fresh mozzarella, sliced or torn dairy Original: 🧀 200g fresh mozzarella, sliced or torn
• 🌿 Fresh basil leaves Original: 🌿 Fresh basil leaves
• 🛢️ Olive oil for drizzling
• 🧂 Salt and pepper, to taste Original: 🧂 Salt and pepper, to taste

Preparation

• 🥣 Dissolve yeast and sugar in warm water. Let it rest for 10 minutes until foamy.
• 🌾 In a bowl, mix flour and salt. Add the yeast mixture and olive oil. Knead into a soft dough.
• ⏳ Cover and let rise for 1 hour, or until doubled in size.
• 🔥 Preheat oven to 250°C (480°F), or as hot as possible.
• 🍕 Roll out the dough into a thin round. Transfer to a baking tray or pizza stone.
• 🍅 Spread a thin layer of tomato sauce. Add garlic if using, and season with salt and pepper.
• 🧀 Top with mozzarella and drizzle with olive oil.
• 🔥 Bake for 7–10 minutes until crust is golden and cheese is bubbling.
• 🌿 Add fresh basil just before serving.

Total Time

Nutritional Value

Advice

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