|125 g||buffalo mozzarella (drained)|
|250 g||all-purpose flour|
|150 ml||water (lukewarm)|
|3½ g||active dry yeast|
|1 tsp||salt (divided)|
|2 tbsp||olive oil (divided)|
|150 ml||tomato purée|
|50 g||cherry tomatoes|
|flour, for work surface|
|basil, for garnish|
A medium-bodied Chianti, with fruit-forward notes and undertones of gentle spice and earth, is the perfect wine to drink with homemade pizza.
Add sugar and yeast to lukewarm water; stir thoroughly until dissolved.
In a large mixing bowl, mix together flour and salt. Then add olive oil and water mixture to center of the flour and mix together until well incorporated.
Turn out dough onto a floured work surface and knead until dough is smooth, but firm. Transfer back to floured bowl, cover with kitchen towel, and store in a warm, dry place for approx. 1 – 2 hours until dough has doubled in volume.
Remove dough from bowl. On a floured work surface, flatten out to approx. the size of the pizza stone. Transfer to a pizza paddle.
In a small bowl, mix together tomato purée, olive oil, and salt. Roughly tear up basil leaves and add them to sauce. Spread a thin layer over pizza, transfer to pizza stone, and bake in preheated oven at 250°C/480°F for approx. 6 – 7 min.
Meanwhile, cut cherry tomatoes in half and buffalo mozzarella into thin slices. Remove pizza from oven; place tomatoes and mozzarella on top, return to oven and bake for another 6 – 7 min. until cheese is melted and crust is golden.