Ingredients
Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.
Serves 4
Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.
Dough
Topping
Equipment
Bowl; scales; oven; heavy tray; parchment rated for the heat; oven gloves.
Check all product labels and cross-contact. Diet groups describe this listed draft, not every substitution.
Steps
Knead · About 10 min
- Mix 400 g plain flour, 250 ml warm water, 7 g instant yeast, 10 ml olive oil, 1 tsp salt. Knead for 8–10 minutes until smooth and elastic.
Check: Water should feel warm, not hot.
Rise · About 90 min
- Cover the dough in a bowl. Leave for about 90 minutes until doubled. Heat the oven and a heavy tray to 250°C / 480°F for the last 30 minutes.
Shape and top · About 10 min
- Divide dough in two. Stretch each into a 28 cm circle on baking parchment. Spread 180 g passata; add 200 g mozzarella, drained and sliced and drizzle 15 ml olive oil.
Bake · About 15 min
- Carefully slide each pizza with its parchment onto the hot tray. Bake for 10–15 minutes; add 15 g basil leaves after baking.
Check: The base is golden underneath and the cheese is bubbling. Check parchment temperature limits.
Tips
- Drain mozzarella so it does not soak the base.
- Stretch rather than repeatedly rolling the dough.
Substitutions
- Use strong bread flour for a chewier base.
- Use tinned crushed tomatoes, drained, instead of passata.
Storage
- Refrigerate perishable food within two hours, or within one hour in heat above 32°C / 90°F. Store covered at 4°C / 40°F or below. Use within two days for this draft.
- Reheat cooked dishes to 74°C / 165°F, stirring or turning for even heating. Serve cold salads, dips and chilled desserts directly from safe refrigeration.
- For sauces and soups, add a little water if thick and reheat gently. Crisp coatings soften after storage.
Make ahead
- Make dough one day ahead; refrigerate after kneading.
- Let chilled dough soften for about an hour before shaping.
FAQ
Why is the base pale?
The tray may not be hot enough or the topping too wet.
Can I use a pizza stone?
Yes. Follow its heating instructions and use a peel or safe transfer method.
Does it need sugar?
No. This dough rises without added sugar.
Food safety references
FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating
