Dissolve the yeast in the warm water and leave to proof for 5 minutes.
Pour the flour into a bowl, and gradually add the proofed yeast and the cold water and knead for ca. 1 minute with a hand mixer. Now add the salt and knead for a few more minutes. To finish add the olive oil and knead the dough until it is smooth and clump free.
Cover the dough and leave at room temperature for ca. 4 hours.
For a large baking sheet use ca. 500 g of dough. Lightly grease a baking sheet with margarine, before spreading the dough onto the baking sheet and leaving it to sit for 10 minutes. Preheat the oven to at least 250°C.
Place the basil, can of tomatoes, salt, olive oil and herbs into a pot and stir to combine. Bring to a boil before removing from the stove.
Spread the sauce onto the pizza dough and apply your favourite toppings. Cut the mozzarella into thin slices and place onto the pizza.
Bake the pizza on the middle oven rack for ca. 15 minutes.
For more information about Umberto Napolitano visit www.pizza-schule.de
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