Recipe
Why make it
A thin, chewy homemade pizza with a simple tomato sauce, melted mozzarella and fresh basil. Made in a regular home oven with a preheated tray, it bakes up crisp underneath and soft at the edges.
Serves 4
+ 4 more in the full recipe
Step 1 of 10
Stir the yeast and sugar into the lukewarm water and leave it for 5 minutes, until the surface looks foamy. The water should feel comfortably warm on your wrist, not hot.
Step 2 of 10
Mix the flour and salt in a large bowl. Pour in the yeast water and 1 tbsp olive oil, and stir until a shaggy dough forms.
Step 3 of 10
Knead on a lightly floured surface for 8 minutes, until the dough is smooth, springy and only slightly tacky. Add a spoonful of flour only if it sticks badly to your hands.
Step 4 of 10
Place the dough in a lightly oiled bowl, cover with a damp cloth or cling film, and leave in a warm spot for about 1 hour, until doubled in size.
Step 5 of 10
Meanwhile, mix the passata with the garlic, oregano, the remaining 1 tbsp olive oil and a pinch of salt. Do not cook it; it will cook on the pizza.
The last 5 steps are in the full recipe.
Cook’s tip
A very hot tray is the secret to a crisp base, so do not shorten the preheating time.
Ready to cook?
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