1 TBSP active dry yeast OR 1 oz brewers yeast
1 1/2 cups warm water
3 1/2 cups of flour
1 TBSP Extra virgin Olive oil
a pinch of sea salt
In a separate bowl or cup, place yeast in warm water. Stir and let sit for 5 mins, allowing yeast to rise.
In a large bowl, sift flour and make a fist sized hole in the middle. Add yeast, olive oil and salt. Mix together. Knead the dough and roll into a small ball. Place in a warm (but not hot) place with a cloth (preferably a flour sack cloth) over the top to rise for 3 hours.
Heat the oven to 400 degrees. Knead the dough again into a ball, and roll out with a rolling pin into a flat shape. Stretch the dough where it is thicker, pushing it towards the outer edge.
6-8 fresh or 1 28oz can of whole San Marzano tomatoes
2 large ovoline (about the size of a small fist) of mozzarella in water.
6-8 large basil leaves
2 tsps of sea salt
1 tbsp Olive oil
Use a basting brush to brush a pizza pan with olive oil. (A pan with holes in the bottom is best for a traditional oven.) Sprinkle the salt onto the dough.
Puree Tomatoes and salt in a blender. Spoon onto pizza lightly, covering pizza dough, leaving a 1/4 inch of dough at the edge.
Slice mozzarella into thin slices. Place on top about 1/4 -1/2 inch apart.
Tear basil into small pieces and place them spaced out on top.
Bake in oven for 18-20 mins.
Use a round pizza cutter to divide slices.