Classic Italian Round Flatbread
ready in 2 h. 15 min.
- For the pizza dough
- ⅛ oz Dried yeast
- ¾ oz Yeast
- 1 pinch sugar
- 3 cups all-purpose flour
- 4 Tbsps olive oil
- 1 tsp salt
Place the yeast into a bowl, add approx. 200 ml lukewarm water and the sugar and stir until smooth. Add the flour, olive oil and salt and knead into a smooth dough. Cover and leave to rise in a warm place for approx. 1 hour.
Shape the dough into 4 balls and roll out on a floured surface until they are approx. 22-26 cm Ø. Leave the edges slightly thicker and place them on 4 round pizza trays (with perforated bases). Heat the oven to 220°C (200°C in a fan oven), 425°F, gas 7.
Crush the diced tomatoes slightly and season with salt and ground black pepper. Spread this sauce onto the pizza bases leaving the edge free. Place the mozzarella and tomato slices on top and drizzle with some olive oil. Bake for 25-30 minutes, sprinkle with basil and serve hot.