Pizza Night
A complete homemade pizza from dough to finish — with sauce, fresh mozzarella, and basil.
Total time: 3h
Ingredients
- 600 g Pizza flour (Tipo 00)
- 390 g Water
- 3 g Instant yeast
- 12 g Fine salt
- 18 g Olive oil
- 400 g Canned San Marzano tomatoes
- 2 Garlic cloves
- 3 g Dried oregano
- 400 g Fresh mozzarella
- 10 g Fresh basil
Instructions
- 1. Dissolve the yeast in warm water, let stand 5 minutes. Add flour, salt, and olive oil, and mix until a shaggy dough forms.
- 2. Cover and let the dough rise at room temperature until doubled and airy.
- 3. Crush the tomatoes by hand, mix in minced garlic and dried oregano. Season with a pinch of salt.
- 4. Divide the dough into four equal balls, cover, and let rest 15 minutes before stretching.
- 5. Stretch each ball into a round. Spread a thin layer of sauce and tear fresh mozzarella over the top.
- 6. Bake on a preheated stone or inverted tray at the highest oven setting until blistered and charred in spots.
- 7. Top with fresh basil leaves and a drizzle of olive oil. Serve immediately.