1 oz fresh yeast
2 cups water
1 teaspoon salt
1 lb mozzarella
basil leaves to taste
1 lb canned tomatoes
salt to taste
On a wooden surface, shape the flour l. Place the yeast, salt and warm water in the center.
Knead the dough with your hands for 15-20 minutes, or in a mixer, until the dough is soft and smooth.
Once the dough will be doubled in volume, obtain 6 loaves, shape in spherical shapes, cover with a sheet of plastic wrap and let them rise at room temperature for a couple of hours or in a warm place for about 45 minutes.
As soon as the loaves have doubled in volume, prepare the tomato sauce and place it in a bowl. Add a pinch of salt and 1/3 of the olive oil.
Knead the dough, then flattening them using your fingers.
Use a spoon to spread a good amount of tomato sauce on the pizza. Then, cover with mozzarella, torn into pieces. Garnish with a couple leaves of basil and bake in a 480° F oven for 5 or 6 minutes.
Once ready, remove the pizza from the oven. Garnish with more basil and a drizzle of oil. Serve immediately.