- 200 g Manitoba flour
- 300 g 00 flour
- 300 ml room temperature water
- 10 g table salt
- 4 g fresh brewer’s yeast
- 300 g tomato passata
- 200 g mozzarella
- Basil to taste
- Extra virgin olive oil to taste
For 3 pizzas measuring 28 cm in diameter
Pour the two flours into a bowl, crumble in the yeast and pour in the warm water.
Mix with a wooden spoon, adding water and salt, then continue kneading with your hands.
Transfer the dough onto a work surface and knead it with your hands until it forms a smooth and homogeneous ball. Let the dough rest on the work surface for 10 minutes, covering it with the bowl.
Once it has rested, work the dough again, gently taking the corners and folding them towards the centre.
Transfer the dough into a bowl, seam side down, cover with cling film and leave to rise for 6 hours in the oven, keeping it off with the light on (to help the oven reach a temperature of 26 -28°, ideal for leavening). Take out the dough, cut it into 3 pieces, and carefully transfer the pizza bases onto an oiled baking tray. Let them rest for another 30 minutes. Heat the oven (no fan) to 250°. Transfer a pizza base to a work surface covered with plenty of semolina, and add a little more semolina to the surface. Shape the pizza base with your fingers, stretching it out from the centre and rotating it as you go. Take care not to stretch out the edges. Spread the tomato passata over the pizza using a spoon, leaving the edges clear.
Bake the pizza for about 6 minutes. After 6 minutes, take the pizza out of the oven and top it with the mozzarella and your chosen ingredients. Put the pizza back in the oven for another 6 minutes. Remove the pizza from the oven and top it with 2 basil leaves and a drizzle of oil before serving.