I cannot resist to Pizza. I need to eat a pizza at least once per week to be happy: It’s my birthright.
Pizza dough has accompanied my childhood when I was with my grandma and she always gave me the task to melt the fresh active yeast. Tomato, mozzarella and fresh basil, easy ingredients for an easy recipe with many different results…why? As I told you some posts ago, LOVE always makes the difference, especially for kneading and baking.
I enjoy preparing the dough, waiting for its rising and preparing my favorite topping.
Let’s start with the basic recipe with the traditional topping for your own homemade pizza.
500 gr “00” flour (if you can, find the Caputo flour)
10 gr fresh active yeast
1 tbs oil
500 gr peeled canned tomatoes
300 gr mozzarella
In a bowl mix the flour and the salt then in the middle melt the yeast with the water and oil, adding little by little the flour until you get your dough. Kneading it with some movements from the bottom to the top as you wanted to push the dough on the table. When you get a smooth dough, let it stand covered for 2 hours in a warm place or with some blankets.
Preheat the oven to 250°C. Smash in a bowl the tomatoes and add some salt. Dice the mozzarella and put it into a strainer.
Scrape the dough out onto a lightly floured surface and work it using your fingers or a rolling pin. Transfer the dough on a baking pan, add the red sauce and some oil. Bake for 15/20 minutes then add the diced mozzarella and bake until melted. Garnish with some fresh basil.