The recipe

1 tray · about 4 servingsabout 3 hours including resting

Ingredients

  • 500 g wheat flour, German Type 550
  • 350 g water
  • 12 g salt
  • 3 g instant dry yeast
  • 20 g olive oil, plus extra for the tray
  • 300 g crushed tomatoes
  • 200 g mozzarella, drained
  • Oregano or basil to taste

Method

  1. Mix flour and yeast. Work in the water, salt and oil. Knead the soft dough for a few minutes, cover and rest for 20 minutes.
  2. With wet hands, fold the sides towards the centre. Cover and leave to rise at room temperature for about 90 minutes.
  3. Oil the tray, add the dough and spread gently. Pause if it resists. Rest for about 30 minutes more. Preheat the oven to 240 °C with conventional heat.
  4. Season and spread the tomatoes over the dough. Bake for about 12 minutes, then add the cheese.
  5. Bake for another 8–12 minutes until the edges and underside have browned. Add herbs and cut into pieces.

Let the tray set the shape

The quantity is a starting point for a tray around 30 × 40 cm. A smaller tray gives a thicker base that may take longer to bake. Use a metal tray suitable for the stated temperature.

Give stretching time

If the dough springs back, cover it for 10–15 minutes before continuing. Lightly oiled fingertips help spread it. Rest the baked pizza briefly on a rack to reduce trapped steam underneath.