Makes enough for one 12″ pizza.
1 1/2 cups flour
1 teaspoon fine sea salt
3/4 teaspoon active yeast
1/2 cup lukewarm water
1 small can of southern Italian pealed pear tomatoes (Solea brand if available)
Fresh organic whole leaf basil
Extra virgin, fresh Italian olive oil
1/2 cup whole milk fresh mozzarella cheese
Stir dry ingredients, including yeast, in a large bowl. Add water, stirring mixture into as close to a ball as you can. Knead everything into a ball.
Cover the dough in plastic wrap and leave it on the counter for an hour or two, until it has doubled in size.
Place the dough ball on a floured surface and gently press the air out of the dough with the palm of your hands. Fold the piece into a ball and let it sit under that plastic wrap for 30 more minutes.
Preheat your oven to its top temperature. Stretch out the dough into the desired pizza shape.
Using your hands, crush the whole tomatoes to make a consistent sauce, add a pinch of sea salt and one basil leaf. Spread the sauce out, starting from the center, keeping it 1/4 inch from the sides of your pizza crust.
Place 3 basil leaves on top of the sauce, evenly distribute shredded mozzarella cheese and drizzle generously with olive oil.
Bake it until it’s lightly blistered and impossible to resist!
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