- flour - 3 3/4 Cups
- dry yeast - 2 1/2 teaspoons
- Salt - 3/4 Teaspoons
- sugar - 3/4 Teaspoons
- water - 1 1/3 Cups
- Olive oil for baking - To taste
- bank of chopped tomatoes - 1 piece (400 g) stuffing)
- olive oil - 2 teaspoons (filling)
- salt - 1/2 Teaspoon (stuffing)
- red pepper flakes - 2-6 Pinch (stuffing)
- large leaves of fresh basil - 6 pieces (stuffing)
- Mozzarella cheese - 360 Grams (filling)
- Parmesan cheese - To taste (filling)
1. Mix flour, yeast, salt and sugar in a bowl. Add water and mix with a spoon for several minutes. 2. Cover the dough and allow to rise at room temperature for about 2 hours. 3. Put the dough on a lightly floured surface and cut it in half. Use both parts or place one in the refrigerator for up to 1 day (pre-wrapped). 4. Lubricate olive oil with abundant amounts of a baking tray with a size of 32x45 cm. Put the dough on a baking tray and stretch it to the brim. If it shrinks back, wait five minutes, then continue. The dough should be very thin. 5. Preheat the oven to 260 degrees. Using a blender or food processor, mix together the tomatoes, olive oil and salt. The mixture will be quite liquid. 6. Evenly put the tomato sauce on top of the whole dough. Make sure that the sauce does not accumulate in the center of the pizza. 7. Sprinkle a few pinches of red pepper flakes, put finely chopped basil and slices of Mozzarella. 8. Bake for 20-25 minutes until the edges are slightly scooped. Sprinkle extra with basil and Parmesan cheese. Serve hot or at room temperature.
Servings: 1-2