About this recipe
If you want, you can put the mozzarella first, then cover it with the tomato pulp: in this way you risk less burning on the surface. You can also stuff the base of the pizza with only the tomato, a drizzle of oil and salt, bake it for 15 minutes, then take it out and add the mozzarella and basil leaves.
If you have time, you can prepare a tomato sauce by browning the pulp with garlic or onion, oil, salt and basil, then use it to season the pizza.
- 25g fresh yeast (or 1 pack active dry, rapid-rise dry or instant yeast)
- 400g bread flour
- 100g semolina flour
- extra virgin olive oil
- 400g mozzarella cheese
- 400g tomato pulp basil
- 1 tsp salt
Break the yeast into pieces and mix it with the water in the kneading machine bowl or a large bowl. Mix the flours and sift them, then add them to the sourdough. Pour 1 tablespoon of oil slowly and complete with the salt.
If you used the kneading machine, change the flat beater with the hook and knead until the dough is smooth and elastic. If you knead by hands, continue until the dough is smooth and elastic. Form the dough into a ball, cover with cling film and leave it to rise for 2 hours.
Roll out the dough in a rectangle, fold the upper third toward the center, then the lower third over the first third. Turn the new rectangle of 90° and fold in thirds another time. Leave it to rise another 30 minutes, then lay the dough into two 33 cm round baking trays and leave it to rise for 30 minutes. Heat the oven to 230 °.
Cover the pizza’s base with the tomato pulp, salt lightly, add the sliced or chopped mozzarella, season with a little oil and flavor with a few basil leaves. Bake the pizzas for about 20-25 minutes.
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