By: Frank Criniti
Ingredients:
500g flour
1g yeast
2g salt
250ml warm water
5ml olive oil
A pinch of caster sugar
100ml (7 tbsp) sugo di pomodoro
80g fiori di late shredded mozzarella
Fresh basil - 7 leaves
Method:
Base
- Combine flour, yeast and water on your workbench.
- Use your hands to bring the dough together.
- Knead for 10 minutes or until smooth and elastic.
- Add salt and oil. Knead until all ingredients are thoroughly mixed with no lumps.
- Place in a bowl and cover with a damp cloth.
- Refrigerate for 2 days prior to cooking.
Topping
- Roll out dough to a 13-inch base, making sure your surface is floured well so the dough doesn’t stick.
- Place on a well-oiled 13-inch pizza tray.
- Evenly drizzle olive oil on base of pizza.
- Spread sugo di pomodoro evenly on the base, then mozzarella.
- Cook in an oven at 280°C until base is crispy with a golden brown crust.
- Garnish with basil leaves and drizzle olive oil to serve.
Read more: 5 family friendly dinners.
