Preparation: 10 min.
Cooking: 20 min.
Pizza dough (see base recipe)
12 tablespoons of tomato purée
Extra virgin olive oil
2 x 32 cm (12/13 inches) pizza pans
1 - Lightly brush the two pizza pans with oil.
2 - Line the two pans with the dough (divided in two), flattening it with the tips of your fingers.
3 - Top the flattened dough with tomato purée and set aside to rest until you bake it.
4 - Meanwhile cut the mozzarella into thin slices and strain it in a small colander.
5 - Before putting it in the oven, sprinkle with a pinch of salt, add the mozzarella, the basil leaves and drizzle with extra virgin olive oil.
6 - Bake in preheated oven at 220C/425F for about 20 minutes, until the pizza is lightly browned.
Rest the pizza, once seasoned, in the oven, but off, for about 30 minutes. Then take it out, heat the oven and bake.
The perfect paring is a dry white wine, fresh and light.