Ingredients
makes 2 pizzas
- 300 g Blend protein flour
- 195 g water, lukewarm
- 6 g fine sea salt
- 3 g instant yeast
- 1 tsp olive oil, plus more to finish
- 200 g crushed San Marzano tomatoes
- 1 ball fresh mozzarella, torn
- fresh basil, to serve
Bakes 1 : 1Made with Blend in place of the flour you’d normally use — gram for gram, no recipe changes.
Method
- 1
Whisk the yeast into the water. Add the flour, salt and oil; mix to a shaggy dough, then knead 8 minutes until smooth.
- 2
Cover and rise 4–6 hours at room temperature (or overnight in the fridge), until doubled.
- 3
Divide in two, shape into tight balls and rest 30 minutes. Heat your oven and a pizza steel or stone as hot as it will go.
- 4
Stretch each ball to a 28 cm round. Spread with tomato, season, and drizzle with olive oil.
- 5
Bake 6–8 minutes until the crust is puffed and charred, adding the mozzarella for the last 3 minutes.
- 6
Finish with basil and a little more oil. Slice and serve straight away.
Baker’s tipNo steel? Bake on an upturned tray preheated for 20 minutes — you still get the leopard spots.
