Ingredients
- 250g 00 flour
- 160ml water
- 5g salt
- 2g fresh yeast
- San Marzano tomatoes
- 200g fior di latte mozzarella
- Fresh basil
- Extra virgin olive oil
Method
- 1
Mix flour, water, yeast, salt; knead 10 minutes until smooth.· 10m
- 2
Let dough rise covered until doubled.· 240m
- 3
Stretch dough by hand into a thin disc on a floured surface.
- 4
Top with crushed tomatoes, torn mozzarella, basil, olive oil.
- 5
Bake on a screaming-hot stone or steel until charred at the edges.· 7m