Italian · Italy
Thin-Crust Pizza with Tomato Sauce and Oregano Spread
A lighter version with a crispier crust using a different dough technique.
50 minutes4 servings
Ingredients
Method
- Mix 500g of bread flour with 10g of salt and 10g of yeast. Add 300ml of water and knead until smooth. Let rise for 30 minutes.
- Roll the dough into a thin 30cm circle. Brush with olive oil and spread 200g of tomato sauce.
- Sprinkle 200g of shredded mozzarella and 1 tsp of oregano. Bake at 250°C (480°F) for 8-10 minutes.
- Remove from oven, add fresh basil if desired, and serve hot.
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