1 hour 30 minutes
For the pizza dough
450g strong plain flour
14g fresh yeast
For the topping
280g canned chopped tomatoes, finely chopped
180 to 200g mozzarella
3 tablespoons extra-virgin olive oil
fresh basil to taste
salt to taste
Dissolve the yeast in warm water. Add the flour, a pinch of salt and knead the dough until it is smooth and elastic. Roll out the dough with a rolling pin, place it on a greased baking sheet and leave it to rise for about 40 minutes covered with a clean tea towel. Then add the tomatoes, a pinch of salt and the mozzarella cut into slices. Drizzle with olive oil and bake in a preheated oven at 400°F for about 20 minutes.
Serve the pizza piping hot straight from the oven sprinkled with a few leaves of basil.