2 H. 0 MIN.
- 65g all-purpose flour
- 1 tsp salt
- 250ml water
- 1 package of active dry yeast
- 1 pinch of white sugar
- 60g flour for dusting
- Leftover pasta sauce for using as a pizza sauce on the base
- 20 slices of fresh mozzarella cheese
- 20 leaves of fresh basil
- Olive oil
- Sea salt to taste
- Stir flour and 1 teaspoon salt in a bowl. Set aside.
- Mix water, yeast, and sugar in a large bowl. Let stand until yeast begins to form a creamy foam, about 5 minutes.
- Stir half the flour mixture into the yeast mixture until no dry spots remain. Stir in remaining flour, 1/2 cup at a time, mixing well after each addition. When the dough pulls together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
- Lightly oil a large bowl, then place dough in the bowl and turn to coat with oil. Cover with a light cloth and let rise in a warm place at 27 to 35°C until doubled in volume, about 1 hour. Punch dough down, divide into 4 equal pieces, and form each into a ball.
- Preheat the oven with a pizza stone to 260°C.
- Stretch out and pat 1 dough ball to form a circle 2.5 cm in diameter. Place dough on a lightly floured pizza peel. Take your leftover tomato pasta sauce to use as a pizza sauce on the base and spread it to cover within 2 cm of the edge of the dough. Arrange 5 slices of mozzarella cheese on top of the leftover sauce, then place 5 basil leaves on top. Drizzle pizza with 1 tbsp olive oil and sprinkle with sea salt to taste. Repeat for 3 remaining dough balls.
- Bake until cheese is bubbly and the underside of the crust is golden brown, 5 to 7 minutes