The recipe

2 pizzasabout 3 hours including resting

Ingredients

  • 300 g wheat flour, German Type 550 or suitable pizza flour
  • 195 g water
  • 7.5 g salt
  • 1.5 g instant dry yeast
  • 160 g crushed tinned tomatoes
  • 125 g mozzarella, well drained
  • Basil, a little olive oil and flour for shaping

Method

  1. Mix the flour and yeast. Work in water and salt. Knead for about 8–10 minutes until the dough is cohesive and elastic.
  2. Cover and leave for about 90 minutes at roughly 21–23 °C. Divide in two, shape into balls and rest, covered, for another 45–60 minutes.
  3. Preheat the oven to 250 °C with conventional top and bottom heat. Heat the baking surface according to its instructions. Cut and drain the mozzarella. Season the tomatoes to taste.
  4. Open each dough ball from the centre outwards on a lightly floured surface. Top each with half the tomato and cheese.
  5. Bake individually for roughly 8–12 minutes, depending on the oven and baking surface. Finish with basil and a little olive oil.

Plan for your oven

This recipe is intended for a domestic oven at 250 °C. If using a stone or steel, follow its preheating and safety instructions. A suitable inverted baking tray is another possible baking surface.

Use the dough as your guide

Resting time depends on room temperature. The dough should visibly rise and stretch comfortably after portioning. Judge the bake by colour and structure: the rim should brown and the base should be cooked through. If top heat is strong, add the cheese a few minutes into baking.