Ingredients
- 1 package Active Dry Yeast
- 1/2 tsp Sugar
- 1/2 tsp Cento Fine Sicilian Sea Salt
- 3/4 cup Warm Water
- 2 cups Anna TIPO 00 Flour
- 5 oz Cento Organic Certified San Marzano Tomatoes, hand crushed
- 7 oz Mozzarella Cheese, sliced
- 3 Fresh Basil Leaves
- 2 tbsp Cento Imported Extra Virgin Olive Oil Plastic
Directions
Mix flour and salt together and add to a mixing bowl. Create a well in the center and pour water into the well. Add the sugar and yeast to the water and mix within water. Gradually mix flour into the water in small increments and as the dough begins to form, take it out of the bowl and continue to work it by hand on a floured surface. If the dough is too sticky, add flour in small increments until the dough no longer sticks to your hands or the kneading surface. Knead the dough thoroughly until it becomes smooth, then place a small amount of extra virgin olive oil on the bottom of a bowl and place the dough into the bowl. Cover with plastic wrap, and leave it out until the dough has completely risen, about 15-20 minutes. To tell if the dough is fully risen, make a small indentation in the center. If the indentation does not rise, the dough is ready. Preheat oven to 500ËšF. Flatten out dough ball into a 12 inch circle. Spread the tomatoes over dough, top with mozzarella, basil and drizzle with oil. Bake for 7-8 minutes, then remove from oven and top with Pecorino-Romano cheese. Serves 4.
