- 500 grams bread flour
- 350 grams water
- 5 grams rapid rise yeast
- 6 grams salt
- 4 tablespoons olive oil
- 1 cups tomato sauce
- 1 pounds mozzarella cheese
- sprinkle of fresh or dried basil
In a large bowl combine all the ingredients except for the olive oil until a dough is formed. It should be wet and slightly sticky.
Cover it with plastic wrap and let it rest for 5 minutes.
After the 5 minutes is up, uncover the dough, and wet your hand in water. Give the 2 book folds. Flip it over so the seams are facing down. Let it rest for 10 minutes
After 10 mins are up, give it one more book fold and then let it rest for about 1 ½ - 2 hours or until it has doubled in size.
Once you see that the dough is doubled in size, grab a sheet pan and pour the olive oil in and transfer the dough on to the sheet pan and slowly spread the dough out until the sheet pan is covered by the dough. Use some extra olive oil on your hands to help prevent sticking. Let rest for 30 – 45 minutes or until noticeable puffy.
Preheat your oven to 400 degrees farenheit and once the dough is done puffing up, gently spread on the sauce, sprinkle the cheese on, and top with basil. Bake for 20 minutes.