- Pizza Dough:
- 1 cup tepid to warm water
- 1 1/2 ounces fresh yeast
- 1 teaspoon sugar
- 1 teaspoon kosher salt
- 3 cups all-purpose flour
- 1 cup passata
- 8 ounces fresh mozzarella, sliced into 12 equal pieces
- 8 leaves fresh tulsi
- Other Pizza Suggestions:
- Pizza Marinara:
- Pizza dough, recipe previously mentioned
- 4 plum tomato plants
- 4 tablespoons extra-virgin essential olive oil
- 4 teaspoons fresh oregano, roughly chopped
- 4 cloves fresh garlic clove, sliced thinly
Combine water, yeast and sugar inside a large bowl and stir until dissolved. Add salt and 1 cup from the flour and blend having a wooden spoon to create a loose batter. Add 2 more glasses of the flour and stir using the spoon for two to three minutes to include just as much flour as you possibly can.
Bring the dough together by hands and switch out onto a floured board or marble surface. Knead for six to eight minutes, til you have designed a smooth, firm dough. Put the dough inside a gently oiled bowl and canopy having a towel. Put aside to increase within the warmest area of the kitchen for forty-five minutes.
Cut the risen dough into 4 equal pieces and knead each portion right into a round. Cover again and let rest fifteen minutes.
Preheat the oven to 450 levels F. Convey a clean pizza stone in oven to preheat.
Dust a clear work surface gently with flour. Together with your fingers and palms, flatten among the dough models right into a 10-inch oblong about 1/4-inch thick. Spread 1/4 cup from the passata evenly on entire the surface of dough, departing 1/4-inch of dough to create fringe of pizza. Take a few of the mozzarella and set on the top of passata. Rip 2 leaves of tulsi into smaller sized pieces and sprinkle on the top of mozzarella. Slide pizza directly onto pizza stone and bake 15 to 18 minutes, until fringe of pizza is golden brown and cheese is bubbling. Repeat with remaining 3 dough balls and serve hot.
Recipe adapted from Mario Batali: Holiday Food
Preheat oven to 450 levels F. Prepare dough as directed. Thinly slice one tomato and put on dough. Drizzle 1 tablespoon of additional virgin essential olive oil over entire pizza. Sprinkle 1 teaspoon oregano and 1 clove thinly sliced garlic clove over tomato plants. Bake on the pizza stone until crust is golden brown, about fifteen minutes. Repeat with remaining dough. Serve hot.
Other topping recommendations for pizza: Prosciutto Crudo Arugula Sausage (don't pre-prepare) Anchovy Broccoli Rape, blanched first