It’s always good time for homemade pizza!
- Start making the dough: mix and sift the flours, put them in a large bowl and mix them with salt. In a small bowl mix the water, yeast and honey and let it rest for 10 minutes. Add the olive oil to the flour mix and pour the yeast mix slowly mixing with a spoon. When it’s starting to stick together work the dough with your hand and transfer it on a floury surface. Knead it for 8-10 minutes. Put it back in the bowl with a splash of olive oil, cover with cling film and let it prove for at least 3 hours.
- Punch the dough to let the air out and work it again on the floury surface, work it again for few minutes, divide it in two parts and give each part a round shape using both palm of your hands side up and going round and round, until it’s nice and puff. Cover with cling film and let it rest again for 1 hour or until doubled in size.
- Meanwhile make the tomato sauce. In a small sauce pan pour the olive oil, garlic clove and few basil leaves, let the oil get warm but make sure the garlic doesn’t go brown, when the oil is war enough remove the garlic clove and pour the tomato passata, season well and add the dried origano. let it simmer gently for 15-20 minutes, remove the basil leaves and add season to taste if needed.
- Slice mozzarella and get alle the other ingredients ready for your topping. Pre-heat the oven at 200 degrees.
- Remove the cling film from the dough and push down with your hands in order to flat your base in a round shape, you your hands to pull it, moving the dough from one hand to another until it’s 0,5 cm thick. Transfer it on a oiled pizza tray and punch it with a fork. Do the same with the remaining dough.
- Top your pizza with tomato sauce, mozzarella, a splash of olive oil and, if you want, black olives and grated parmesan on top.
- Bake it in the oven for about 12-15 minutes or until the edges are golden brown and the bottom of the pizza it’s starting to get brown as well. Add some fresh basil leaves when the pizza comes out from the oven.
