Homemade Pizza with Tomato and Stracciatella

Recipe makes 1 small pizza

Ingredients:

For the dough (this recipes makes 6 smaller pizzas or 4 regular sized pizzas, which can last for 1-7 days in the fridge, but can be halved to make less):

- 530ml warm water

- 1tbsp sugar

- 1tbsp yeast

- 2tbsp olive oil

- 1tbsp salt

- 600-800g 00 flour or bread flour

- Semolina flour, for dusting

For the sauce/toppings:

- 2 tbsp canned crushed tomatoes

- 1/2 tsp olive oil

- Pinch of dried oregano

- 180g grated mozzarella

- 10g grated parmesan

- 4 basil leaves

- 4 dollops stracciatella

Instructions:

For the dough:

- Combine water, sugar and yeast in the bowl of your stand mixer and let sit until foamy. Add olive oil, salt and 600g of the flour, kneading with the dough hook. Add more flour until the dough is no longer too sticky, and knead until the dough can stretch without tearing (approx 5-10 mins).

- Divide the dough into 4 or 6 equal balls, weighing each one out on a kitchen scale. If you want to use the dough straight away, cover and let rise at room temperature for 2 hours. Alternatively, let rise in thee refrigerator for 24 hours, up to a week.

- When you want to bake your pizzas, preheat your oven to the highest setting. Flour a working surface and the surface of your dough. Shape the dough, pulling the edges and stretching until rounded.

- Sprinkle semolina flour on your paddle if you have one, or on parchment paper. Place the stretched dough on top.

- Combine the crushed tomatoes, olive oil and oregano in a bowl, and spread lightly over the dough, careful not to use too much. Sprinkle with parmesan cheese, followed by mozzarella.

- Place in the oven on your pizza stone/steel (if you have one), or on an oven rack in the middle of your oven. Bake for 7-8 minutes, or until the crust and cheese is golden brown. Remove from the oven and top with basil leaves and stracciatella before slicing.