FOR THE DOUGH - 2 pizza disks (4 quarters each)
3/4 cup of warm water (180 ml)
1 tablet of fresh biological yeast (15 g) crumbled or 1 tablespoon of dry biological yeast
2 1/2 cups of wheat flour (300 g)
1/4 cup of olive oil (60 ml)
1 teaspoon of salt
Oil for brushing
FOR THE TOMATO SAUCE
8 medium tomatoes, ripe, cut into pieces (1 kg)
2 sprigs of fresh parsley or 1 tablespoon of dried parsley
1 minced garlic clove
2 tablespoons of tomato paste (optional)
Salt and black pepper to taste
FOR THE TOPPING
3 1/2 cups of grated mozzarella cheese (350 g)
Olive oil to taste
FOR THE DOUGH - 2 pizza disks (4 quarters each)
3/4 cup of warm water (180 ml)
1 tablet of fresh biological yeast (15 g) crumbled or 1 tablespoon of dry biological yeast
2 1/2 cups of wheat flour (300 g)
1/4 cup of olive oil (60 ml)
1 teaspoon of salt
Oil for brushing
FOR THE TOMATO SAUCE
8 medium tomatoes, ripe, cut into pieces (1 kg)
2 sprigs of fresh parsley or 1 tablespoon of dried parsley
1 minced garlic clove
2 tablespoons of tomato paste (optional)
Salt and black pepper to taste
FOR THE TOPPING
3 1/2 cups of grated mozzarella cheese (350 g)
Olive oil to taste
MAKE THE DOUGH: 1 Place the water in a bowl and add the yeast
2 Stir gently with a fork until dissolved
3 Add 1 cup of flour, olive oil, and salt
Mix vigorously with a wooden spoon
Add another 1 cup of flour and mix well
The dough should be smooth and sticky
4 Transfer to a clean surface, lightly floured
Knead, incorporating the remaining flour gradually, until the dough is smooth and elastic
Make a ball with the dough and place it in a bowl with a capacity for 2 liters, greased with oil
Cover with plastic wrap and let rise for 30 to 45 minutes, or double its volume
Lower the dough with your hands, place it on a floured surface, and knead for 1 minute
5 Divide the dough into two parts and, using a rolling pin, open each part in two disks
6 Using a rolling pin, place each disk in a 35 cm diameter baking sheet, greased with oil and lightly floured
Let rise in the baking sheet for another 10 to 20 minutes
Put in a preheated oven at 250°C for 20 minutes, or until the surface of the dough is firm (do not let it brown)
Remove and spread the topping
PREPARE THE TOMATO SAUCE: place all ingredients in a pot and adjust seasoning
Bring to medium heat, stirring well and mashing the tomatoes with a wooden spoon
When boiling, reduce heat and cook, stirring occasionally, for 15 minutes, or until the sauce is thickened
Remove from heat and strain through a sieve
Just before serving, spread the tomato sauce over the two baked doughs, leaving a 1.5 cm border, and sprinkle with grated mozzarella cheese
Brush with olive oil
Put in a preheated oven at 200°C for 15 to 20 minutes, or until the edge of the dough is golden
496 calories per serving
