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(for 4 people)
470 grams (1 Lbs) of fine-ground flour
30 grams (1 oz) of brewer's yeast
5 tablespoons of extra-virgin olive oil
270 grams (10 Oz) of tinned tomatoes
350 grams (12 Oz) of mozzarella
Salt and pepper
Put the flour in a large bowl, dissolve the yeast in a large glass of warm water and add it to the flour, along with the oil and a pinch of salt. Mix well then knead with your hands, adding a little water or flour if necessary, until the dough become smooth and elastic.
With flour sprinkle a large container and add the dough in the shape of a ball with a cross-shaped cut on the top to help it rise. Cover with a tea cloth and leave in a warm place for about two hours. The dough is ready when it has doubled its volume.
Take the dough and divide it into four equal parts. Roll out each part with a rolling-pin until you have a disc about 30 cm. in diameter.
Chop up the tomatoes and then cover the pizza with them. Add a drizzle of extra virgin olive oil, salt and pepper and place in preheated oven at 250 C. degrees (490 F. degrees) for about 7 minutes. Remove from the oven and cover with chopped mozarella and cook for another 7 minutes or until the pasta is sufficiently cooked.
Remove from the oven and add the basil leaves and another drizzle of olive oil to serve.
This is a very good recipe for many people for vegetarians also, but not for vegans.