In a medium bowl, mix 1 cup of room temperature water with the dry yeast. Let it foam and bubble for 15 minutes at room temperature. (If it doesn’t bubble, it means the yeast is no longer active, so start again with another packet of yeast).
With an electric mixer (using the dough hook), mix 2 cups of flour, 2 teaspoons of salt, 1 tablespoon of olive oil, and the yeast mixture. Mix on medium speed until well incorporated, scraping down anything that sticks to the sides.
Add the remaining 1/2 cup of flour and mix for about 30 minutes or until the dough is very elastic and smooth.
Meanwhile, prepare the tomato sauce: in a pot, heat 2 tablespoons of oil until hot and add the finely chopped garlic, cooking for about 15 seconds before adding the pureed tomatoes. Cook uncovered for about 25 minutes.
While the sauce is cooking, place 1/4 cup of olive oil with the basil leaves in a food processor. Chop well and add 1 tablespoon of the prepared basil oil to the tomato sauce. Add a pinch of salt as well.
Place the remaining basil in a bowl and cover with a layer of olive oil.
Once the pizza dough is ready, divide it into 4 portions. Using your hands, form 4 balls. Cover each one with a little flour and place on a floured baking sheet, covered with plastic wrap. Let the dough rise for 1 hour or until it doubles in size.
Place the pizza on a baking sheet and turn the oven to the highest setting.
Form a 30 cm circle with one ball of dough, stretching the dough. Place the dough on the pizza baking sheet.
Spread 3-4 tablespoons of tomato sauce on the pizza (leaving a border) and bake for about 3-6 minutes.
Remove from the oven and add the mozzarella cheese and a bit of oregano. Bake again for about 2-5 minutes until slightly browned. When it comes out of the oven, drizzle some of the basil oil on top and serve.
Prepare the rest of the pizzas in the same way.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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