Stretchy mozzarella cheese, tangy tomatoes, and peppery oregano are all piled on a chewy charred crust.
1 TSP sugar
2 TSP fresh yeast
9 OZ / 250 G all purpose flour
4 TBSP olive oil
1.5 TSP salt
5.5 OZ / 150 G canned diced tomatoes
1 TBSP tomato purée
1 TSP oregano
3 PINCHES pepper
3.5 OZ / 100 G mozzarella
5 OZ / 140 ML water
To make the yeast, add 5 oz water and ½ tsp sugar in mixing bowl. Crumble the yeast into it, and remove the measuring cup, mix together for 2 minutes / 99°F|37°C / speed 1.
Add the flour, 2 tablespoons of olive oil and ½ tsp of salt and knead for 2 minutes. Rest for 30 seconds and knead again till a smooth dough is made.
The dough should fall easily off your hands. If necessary, knead in a little more flour or water until it reaches the right consistency.
Take the dough out of mixing bowl, shape into a ball and put in a bowl covered by a tea towel. Put in a warm place and allow to prove for at least 1 hour until it has doubled in volume. Clean the mixing bowl.
Add tomatoes, tomato purée, oregano, ¼ tsp of salt, 3 pinches of pepper and 1 pinch of salt in the mixing bowl and mix well for 20 seconds / speed 4.
Cut the mozzarella into thin slices. Pre-heat the oven to 240°C. Brush the baking sheet with 1 tablespoon of olive oil.
Knead the dough through again thoroughly by hand, divide in two and roll out each piece into a circle. Spread the tomato sauce over the dough bases and arrange the mozzarella in equal quantities on top. Finally, drizzle over the remaining olive oil and bake the pizzas for 15 minutes until golden.
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