(bake this on a baking sheet or pizza stone)
For the dough:
- 1 envelope active dry yeast
- 1 1/2 cups lukewarm water, divided salt
- 1 tablespoon extra-virgin olive oil, plus extra
- 3 1/2 cups flour, plus extra
(for an authentic napolitano pizza try using
dopio zero flour 1 kg)
For the topping:
- 12 ounces canned crushed or whole peeled tomatoes
- 20 leaves fresh basil or dry basil
- 10 ounces sansone mozzarella, sliced
- 4 tablespoons extra-virgin olive oil, divided
In a large bowl, mix the yeast and 1/2 cup of the lukewarm water, and set aside to 10 minutes. Add the remaining water, a pinch of salt and the olive oil, and mix with wooden spoon, adding the flour a little at a time. When a dough forms, turn it out onto a floured work surface, and knead by hand until smooth and elastic, about 4 to 5 minutes. Add more flour if necessary to achieve a smooth (non sticky) dough. Form the dough into a ball, and transfer to a lightly oiled bowl. Cover, and set aside in a warm place to rise about I hour.
After the dough has risen, punch it down, and transfer to a floured surface. Cut it in half, and roll each half out into a 1/4 inch-thick circle about 10 inches in diameter. Place the dough circles on oiled baking sheets, cover with clean dish towels, and set aside for 30 minutes.
Preheat oven to 500 degrees. If using a pizza stone, place it in the oven. Spread the tomatoes on the dough, and add some basil leaves. Cover with the mozzarella slices. Sprinkle with a pinch of salt, and drizzle each pizza with 2 tablespoons of olive oil. Place the pizza on the lowest rack of the oven or on the stone, and bake until the crust is golden and the cheese is melted, about 10 a 15 minutes. Remove from the oven, and top with the remaining basil leaves. Makes 2 small pizzas.