Pizza dough - 2 pizza disks (4 pieces each)
3/4 cup of warm water (180 ml)
1 fresh yeast tablet (15 g) crumbled or 1 tablespoon active dry yeast
2 1/2 cups all-purpose flour (300 g)
1/4 cup olive oil (60 ml)
1 teaspoon salt
Oil for brushing
Covering ingredients
2 cups shredded mozzarella cheese (200 g)
8 small tomatoes, peeled and seeded, chopped (800 g)
1/2 cup grated Parmesan cheese (60 g)
2 tablespoons fresh oregano or 1 tablespoon dried oregano
1 cup chopped fresh basil (80 g)
Salt and pepper to taste
Pizza dough - 2 pizza disks (4 pieces each)
3/4 cup of warm water (180 ml)
1 fresh yeast tablet (15 g) crumbled or 1 tablespoon active dry yeast
2 1/2 cups all-purpose flour (300 g)
1/4 cup olive oil (60 ml)
1 teaspoon salt
Oil for brushing
Covering ingredients
2 cups shredded mozzarella cheese (200 g)
8 small tomatoes, peeled and seeded, chopped (800 g)
1/2 cup grated Parmesan cheese (60 g)
2 tablespoons fresh oregano or 1 tablespoon dried oregano
1 cup chopped fresh basil (80 g)
Salt and pepper to taste
MAKE THE DOUGH:
1 Place the warm 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 release from the sides of the bowl and become sticky
4 Transfer to a clean surface dusted with remaining flour
Knead, incorporating flour gradually until the dough releases from your hands, becomes smooth and elastic
Make a ball with the dough and place it in a 2-liter container lined with parchment paper and brushed with oil
Cover with plastic wrap and let rise for 30 to 45 minutes, or until doubled in volume
Lower the dough by hand, shape into two disks on a floured surface, and knead for 1 minute
5 Divide the dough into two parts and use a rolling pin to roll each disk into a circle
6 Use a rolling pin to place each disk onto a preheated pizza stone or baking sheet dusted with cornmeal
Let rise in the oven at 250°C (475°F) for an additional 10 to 20 minutes
Bake in the oven at 250°C (475°F) for 20 minutes, or until the crust is firm but not brown
Remove and spread the topping
Cover with Toppings: Brush both pizza disks with a little olive oil
Spread half of the mozzarella cheese on each disk, leaving a 1.5 cm border
Distribute the tomato and Parmesan cheese
Sprinkle with oregano and basil
Season with salt
Baste with olive oil
Place in oven at 250°C (475°F) for an additional 20 minutes or until golden brown
341 calories per serving
