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Place the flour, dry yeast, salt, olive oil, and 275 ml of water in the mixing bowl of a stand mixer. Knead the dough for 10 to 15 minutes, until it is soft and smooth. While kneading, add extra water little by little if the dough feels too dry.
Lightly grease a bowl with olive oil. Shape the dough into a ball and place it in the bowl. Roll the dough ball around briefly so that it is coated with a thin layer of oil on all sides.
Cover the bowl with a clean kitchen towel or plastic wrap. Let the dough rise for about 1 hour in a warm, draft-free place, until it has visibly increased in volume.
Cut the Thomasso tomatoes in half and remove the stems. Then cut the tomatoes into large chunks.
Place the tomatoes in a pot with a small splash of water. Cover the pot and let the tomatoes simmer gently for about 15 minutes.
Blend the tomatoes with an immersion blender until they form a smooth sauce.
Heat a splash of olive oil in a second pot. Add the tomato paste and cook it for about 1 minute. This gives the paste a richer, less tart flavor.
Add the blended tomatoes and the dried herbs. Season the sauce with salt and pepper.
Let the tomato sauce simmer gently, uncovered, for about 1 hour, until it has thickened sufficiently. Stir regularly to prevent the sauce from burning.
Drain the mozzarella well and slice it. If necessary, pat the slices dry with paper towels. This will prevent the pizza crust from getting too soggy.
Preheat the oven to 250 °C. Place a baking sheet or pizza stone in the oven while it’s preheating so it can get nice and hot.
Divide the risen dough into two equal pieces. Shape both pieces into balls and let them rest for a few minutes.
Lightly dust the work surface with flour. Use your hands to press each ball of dough into a round pizza crust with a diameter of about 30 cm. Make the outer edge slightly thicker than the center. It’s best to avoid using a rolling pin so that as much air as possible remains in the dough.
Place each pizza crust on a sheet of parchment paper. Spread a thin layer of tomato sauce over the dough, leaving the edges free. Don't use too much sauce, so the crust can bake until crispy.
Spread the mozzarella slices over the pizza.
Carefully slide the pizza, along with the parchment paper, onto the hot baking sheet or pizza stone. Bake the pizza for 10 to 15 minutes, until the crust is golden brown and crispy and the mozzarella has melted.
Remove the pizza from the oven and top it with fresh basil leaves and, if desired, a small drizzle of olive oil. Serve immediately.
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Ingredients
for
2
persons
person
For the pizza dough
7 grams of dry yeast (1 packet)
275 ml water
500 gr flour
pinch of salt
1 tbsp olive oil
For the tomato sauce
1 kg San Marzano tomatoes
1 can of tomato paste
dried herbs (basil, oregano, thyme) or a packet of your choice of herb blend
salt and pepper
olive oil
a handful of fresh basil (for garnish)
3 balls of mozzarella (for garnish)
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Place the flour, dry yeast, salt, olive oil, and 275 ml of water in the mixing bowl of a stand mixer. Knead the dough for 10 to 15 minutes, until it is soft and smooth. While kneading, add extra water little by little if the dough feels too dry.
Lightly grease a bowl with olive oil. Shape the dough into a ball and place it in the bowl. Roll the dough ball around briefly so that it is coated with a thin layer of oil on all sides.
Cover the bowl with a clean kitchen towel or plastic wrap. Let the dough rise for about 1 hour in a warm, draft-free place, until it has visibly increased in volume.
Cut the Thomasso tomatoes in half and remove the stems. Then cut the tomatoes into large chunks.
Place the tomatoes in a pot with a small splash of water. Cover the pot and let the tomatoes simmer gently for about 15 minutes.
Blend the tomatoes with an immersion blender until they form a smooth sauce.
Heat a splash of olive oil in a second pot. Add the tomato paste and cook it for about 1 minute. This gives the paste a richer, less tart flavor.
Add the blended tomatoes and the dried herbs. Season the sauce with salt and pepper.
Let the tomato sauce simmer gently, uncovered, for about 1 hour, until it has thickened sufficiently. Stir regularly to prevent the sauce from burning.
Drain the mozzarella well and slice it. If necessary, pat the slices dry with paper towels. This will prevent the pizza crust from getting too soggy.
Preheat the oven to 250 °C. Place a baking sheet or pizza stone in the oven while it’s preheating so it can get nice and hot.
Divide the risen dough into two equal pieces. Shape both pieces into balls and let them rest for a few minutes.
Lightly dust the work surface with flour. Use your hands to press each ball of dough into a round pizza crust with a diameter of about 30 cm. Make the outer edge slightly thicker than the center. It’s best to avoid using a rolling pin so that as much air as possible remains in the dough.
Place each pizza crust on a sheet of parchment paper. Spread a thin layer of tomato sauce over the dough, leaving the edges free. Don't use too much sauce, so the crust can bake until crispy.
Spread the mozzarella slices over the pizza.
Carefully slide the pizza, along with the parchment paper, onto the hot baking sheet or pizza stone. Bake the pizza for 10 to 15 minutes, until the crust is golden brown and crispy and the mozzarella has melted.
Remove the pizza from the oven and top it with fresh basil leaves and, if desired, a small drizzle of olive oil. Serve immediately.
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Place the flour, dry yeast, salt, olive oil, and 275 ml of water in the mixing bowl of a stand mixer. Knead the dough for 10 to 15 minutes, until it is soft and smooth. While kneading, add extra water little by little if the dough feels too dry.
Lightly grease a bowl with olive oil. Shape the dough into a ball and place it in the bowl. Roll the dough ball around briefly so that it is coated with a thin layer of oil on all sides.
Cover the bowl with a clean kitchen towel or plastic wrap. Let the dough rise for about 1 hour in a warm, draft-free place, until it has visibly increased in volume.
Cut the Thomasso tomatoes in half and remove the stems. Then cut the tomatoes into large chunks.
Place the tomatoes in a pot with a small splash of water. Cover the pot and let the tomatoes simmer gently for about 15 minutes.
Blend the tomatoes with an immersion blender until they form a smooth sauce.
Heat a splash of olive oil in a second pot. Add the tomato paste and cook it for about 1 minute. This gives the paste a richer, less tart flavor.
Add the blended tomatoes and the dried herbs. Season the sauce with salt and pepper.
Let the tomato sauce simmer gently, uncovered, for about 1 hour, until it has thickened sufficiently. Stir regularly to prevent the sauce from burning.
Drain the mozzarella well and slice it. If necessary, pat the slices dry with paper towels. This will prevent the pizza crust from getting too soggy.
Preheat the oven to 250 °C. Place a baking sheet or pizza stone in the oven while it’s preheating so it can get nice and hot.
Divide the risen dough into two equal pieces. Shape both pieces into balls and let them rest for a few minutes.
Lightly dust the work surface with flour. Use your hands to press each ball of dough into a round pizza crust with a diameter of about 30 cm. Make the outer edge slightly thicker than the center. It’s best to avoid using a rolling pin so that as much air as possible remains in the dough.
Place each pizza crust on a sheet of parchment paper. Spread a thin layer of tomato sauce over the dough, leaving the edges free. Don't use too much sauce, so the crust can bake until crispy.
Spread the mozzarella slices over the pizza.
Carefully slide the pizza, along with the parchment paper, onto the hot baking sheet or pizza stone. Bake the pizza for 10 to 15 minutes, until the crust is golden brown and crispy and the mozzarella has melted.
Remove the pizza from the oven and top it with fresh basil leaves and, if desired, a small drizzle of olive oil. Serve immediately.
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