12th May 2020
12th May 2020
Tomatoes and mozzarella are all you need…
For the dough:
2 and 1/2 cups (300 grams) unbleached all-purpose flour
1 tablespoon honey
1/2 teaspoon active dry yeast (or SAF instant yeast)
3/4 teaspoon kosher salt
7 ounces warm water (105 degrees F – 115 degrees F)
1 tablespoon extra-virgin olive oil
2 tablespoons semolina or all-purpose flour, for the pizza peel (divided)
1 Tablespoon semolina
For the pizza sauce:
1 cup pureed or crushed San Marzano (or Italian plum) canned tomatoes
2-3 fresh garlic cloves, minced with a garlic press
1 teaspoon extra virgin olive oil, plus more for drizzling
1/4 teaspoon freshly ground black pepper
2-3 large pinches of kosher salt
For the topping:
2 – 3 tablespoons finely grated Parmigiano-Reggiano cheese, plus more for serving
7 ounces fresh mozzarella cheese, cut into 1/2-inch cubes (*preferably fresh mozzarella not packed in water)
5 – 6 large fresh basil leaves, plus more for garnishing
Food Processor (optional)
Pizza Stone or Pizza Pan
Find out more about tomatoes in our Guide to Tomatoes.
In a food processor, whisk the flour, sugar, yeast and salt.
Add warm water, olive oil until the dough comes together.
Once the dough has somewhat come together and loosely forms a ball shape, bring it onto the kitchen counter and knead the dough with your hands for five minutes.
Add flour to the dough as you require and knead until it becomes smooth and elastic.
Spread olive oil around a bowl and place the dough in it and cover it with plastic wrap or a kitchen towel.
Let the dough sit in the bowl for 2-3 hours until it doubles in size.
Preheat your oven and pizza stone or round pizza pan 250 C for about 30-40 minutes.
In a small bowl place the tomatoes, garlic, olive oil, pepper and salt and mix them well.
In another bowl, place the mozzarella cheese.
Pluck the basil leaves and place them in another bowl.
Grate the Parmigiano-Reggiano cheese too.
Divide the dough in the bowl into two equal parts.
The dough at this point will become smaller. That’s ok.
Cover these two portions with a kitchen towel and let it rest for another 10 minutes.
Sprinkle the pizza pan with a tablespoon of semolina.
Place one part of the pizza dough on the pizza pan. Stretch it out until it covers most of the round pizza pan.
Using a large spoon, gently spread the tomato sauce onto the pizza dough leaving about a ½ inch border on all sides.
Sprinkle some Parmigiano-Reggiano cheese onto the pizza sauce.
Tear up the mozzarella, and place it all over the pizza.
Place the basil leaves all over the pizza.
Place the pizza pan into the oven and bake it for about 7-8 minutes.
The crust should be golden and the mozzarella should be melted.
Now, remove the pizza from the oven.
Sprinkle olive oil all over the pizza.
Add some more Parmigiano-Reggiano and some fresh basil.
Serve it immediately to your little children.