Italian · Italy
Hand-Formed Dough with Crushed Tomatoes and Mozzarella Layer
Traditional Italian pizza with San Marzano tomatoes, fresh mozzarella, and basil on a soft, chewy crust.
60 minutes4 servings
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Ingredients
Method
- In a large bowl, mix 500g 00 flour with 10g salt and 10g yeast. Gradually add 300ml water and knead for 10 minutes until smooth. Cover and let rise for 1 hour.
- Roll out the dough into a round shape, about 30cm in diameter. Transfer to a preheated pizza stone or baking sheet.
- Spread 200g crushed San Marzano tomatoes over the dough, leaving a border. Tear 200g fresh mozzarella and place on top.
- Bake at 250°C (480°F) for 10-12 minutes until the crust is golden and bubbly. Garnish with fresh basil and olive oil before serving.