For the dough
1 sachet active dry yeast
180ml lukewarm water
250g strong white flour
Extra-virgin olive oil
1 tbsp salt
For the topping
100g good quality mozzarella, preferably buffalo-milk
100g ricotta cheese
2 garlic cloves, finely chopped
1 tbsp grated parmesan
Small bunch fresh basil, leaves only
Salt and pepper
1 For the dough. In the bowl of a food mixer add all the ingredients and mix on a medium-high speed for 6 minutes or until the dough is smooth and elastic, or if you want to do it by hand, mix all the ingredients together with a wooden spoon and then knead for 10 minutes.
2 Pat the kneaded dough into a round shape and place in an oiled bowl, cover loosely with cling film, place in a steam oven on 40oC for 25 minutes to prove or leave in a warm place until it has doubled in size.
3 Preheat the oven to 220oC.
4 When the dough has risen and doubled in volume, remove from the bowl. Flatten it as much as you can with the help of a rolling pin, transfer into a tray and then do the rest with your fingers. Leave the rim a little higher than the rest.
5 Now assemble the pizza. Spread the ricotta and mozzarella, garlic, parmesan and seasoning across the dough.
6 Bake for 15 minutes.
7 Once it’s cooked, scatter over the basil leaves and drizzle some extra virgin olive oil on top. Serve immediately.
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