Italian
⏱ Prep/Cook: 35 min👤 Serves: 4
2 cups 00 flour
1 tsp active dry yeast
1 tsp salt
¾ cup warm water
400g San Marzano tomatoes
200g fresh mozzarella
Fresh basil leaves
Extra-virgin olive oil
Mix flour, yeast, salt and water. Knead for 10 minutes until smooth. Let rise for 1 hour.
Stretch dough into a thin round. Spread crushed tomatoes, add torn mozzarella and bake at 250°C (480°F) for 8-10 minutes until blistered and golden.
Remove from oven, top with fresh basil and drizzle with olive oil. Serve immediately.