for 2 people

Dough

500 g	white flour
1 ½ tsp	salt
¼ cube	yeast (approx. 10 g), crumbled
3 ¼ dl	water
2 tbsp	olive oil

Tomato sauce

1 tbsp	olive oil
1	onion, finely chopped
2	garlic cloves, squeezed
500 g	tomatoes, cut into pieces
1 tbsp	tomato puree
1	bay leaf
¼ tsp	sugar
¾ tsp	salt
a little	pepper

Pizza

1 tbsp	pizza flour
1 tbsp	durum wheat semolina
2	Mozzarellas di bufala (buffalo mozzarella) (each approx. 150 g)
a little	pepper

To bake

½ bunch	basil, leaves torn off
½ tsp	sea salt

How it's done

Dough

Mix the flour, salt and yeast in a bowl. Add the water and oil, knead for approx. 10 mins. to form a soft, smooth dough. Cover and leave to rise at room temperature for approx. 1 hr. until doubled in size.

Tomato sauce

Heat the oil in a pan, reduce the heat. Sauté the onion and garlic for approx. 3 mins. Add the tomatoes and all the other ingredients up to and including the pepper, mix, simmer uncovered for approx. 20 mins. Remove the bay leaf.

Pizza

Place a baking tray in the cold oven, heat the oven to 240°C. Mix the flour and semolina, sprinkle a little over the work surface. Halve the dough, shape into 2 balls, flatten gently by hand. On a lightly floured surface, stretch the dough into circles to create thin flatbreads, place each on a sheet of baking paper. Spread half of the tomato sauce over one of the pizza bases. Tear apart the mozzarella, spread half on top of the tomato sauce, season.

To bake

Carefully slide one pizza incl. baking paper onto the hot baking tray. Bake for approx. 25 mins. on the bottom shelf of the preheated oven. Remove, garnish with half of the basil, season with salt. Make the second pizza in the same way.

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