Dissolve the yeast in lukewarm water, then add the flour and start kneading.
Add the salt and extra virgin olive oil, then work until you obtain a smooth, elastic dough.
Cover and let rise for 6-8 hours (or until it doubles in volume).
Divide the dough into two balls and stretch them with your hands on a lightly floured surface.
Top each base with the tomato passata, a drizzle of oil and a pinch of salt.
Bake at 250°C (conventional oven or with a baking stone) for about 7-8 minutes.
Add the fiordilatte mozzarella cut into cubes and continue baking for another 4-5 minutes, until melted and stretchy.
Remove from the oven and finish with a drizzle of extra virgin olive oil and fresh basil.
Oven
Baking stone (optional)
Bowl
Work surface or board for shaping
For best results use a very hot oven and, if available, a baking stone. Replace dried basil with fresh basil just before serving. Rising times can vary depending on temperature and the strength of the yeast.
Italia, Campania
| Energy (kcal) | 187.92 |
| Carbohydrates (g) | 28.5 |
| of which Sugars (g) | 3.21 |
| Fat (g) | 5.3 |
| of which Saturates (g) | 2.32 |
| Protein (g) | 7.64 |
| Fiber (g) | 1.36 |
| Sale (g) | 0.32 |
