- 7g dry yeast;
- 350g flour;
- 1 tablespoon olive oil;
- 1 teaspoon salt
- 1 cup warm water;
- fresh tomatoes or tomatoes in their own juice;
- 1-3 garlic cloves;
- black ground pepper;
- leaves of green basil.
To begin with, prepare yeast pizza dough. Mix the flour with salt in a deep bowl. Make a deepening in the center, embed the yeast into it. Gently pour the olive oil and some of the warm water. Start kneading the dough with a spoon, preferably wooden, gradually adding water if necessary. The dough may require more flour depending on its quality.
Put the dough on a table sprinkled with flour and knead it with your hands for a few minutes until smooth. The dough should fall well behind the hands and make squeak-like sounds when mixing. Put the resulting bell in a warm place, cover with a clean towel and leave to rest for 20-30 min. At this time, prepare the filling.
Fresh tomatoes give boiling water, having previously knifed cross cuts at the base. Gently remove the softened skin and grind the tomatoes. If you use tomatoes in your own juice, just cut them.
Finely cut or crush the peeled garlic, mix it with tomatoes, salt and pepper to taste. Rinse the basil leaves under running water. Place the filling in a heated pan and swallow on olive oil for a few minutes to turn out a flavorful thick sauce. You can leave a few even basil leaflets to decorate your pizza.
the rested dough once again, roll a rolling pin into a layer not more than 1 cm thick. With the same rolling pin, gently lay the dough onto the baking tray and roll it again to reduce the thickness slightly. You can stretch the edges of the base with your fingers.
Smear the dough with warm tomato sauce, put mozzarella balls on top and garnish everything with basil. For a more acute taste, you can add grated parmesan. It is also possible to spread over the entire surface of the pizza mugs of yellow or red tomatoes for decoration. Bake the pizza at 200 degrees Celsius for about 20 minutes, until the cheese melts.