Tomato, mozzarella & basil pizza

25 min active / 120 min total

• 250 g strong white bread flour, plus a little for dusting
• 160 ml lukewarm water
• 3 g instant yeast
• ½ tsp fine salt
• 1 tbsp olive oil
• 100 g passata
• 125 g vegetarian fresh mozzarella, drained and torn
• 8 fresh basil leaves

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Before you start

Equipment
Oven, large baking tray or pizza stone, bowl, scales.

Allergens to check
Wheat, Milk. Check every ingredient label and possible cross-contact for your needs.

Method

1. 01

   Make the dough

   Mix flour, water, yeast and salt. Knead for 8–10 minutes until smooth. Use 1 tsp of the oil to lightly coat a bowl, put the dough in and cover. Leave at room temperature for 60–75 minutes until roughly doubled.

   Room temperature affects the rise; judge its size and airy feel rather than the clock alone.

2. 02

   Heat the oven

   Heat oven to 250°C (230°C fan), with a heavy tray or pizza stone inside, for at least 20 minutes. Drain mozzarella well.

   A fully hot baking surface helps the base cook before the topping dries out.

3. 03

   Shape and top

   On a lightly floured surface, stretch dough into a roughly 28–30 cm round, leaving a slightly thicker rim. Spread passata thinly, add mozzarella and drizzle the remaining 2 tsp oil.

   Keep the centre thin and avoid excess wet topping.

4. 04

   Bake and finish

   Transfer carefully to the hot tray or stone and bake for 10–14 minutes until the rim is browned and the base is firm. Add basil after baking.

   Lift an edge to check the underside; it should be browned rather than pale and floppy.