- For the dough
- 500 grams Pastry flour
- 1 cube Yeast
- 1 teaspoon salt
- 1 teaspoon sugar
- 6 tablespoons olive oil
- 250 milliliters milk
- Pastry flour (for the work surface)
For the dough: Place all ingredients in a bowl and knead with the dough hook of a hand mixer until smooth. Cover and let rise for about 30 minutes. Knead again and then cover and let rise for another 45 minutes, until the volume has doubled.
For the topping: Meanwhile, blanch, peel, quarter, core and dice the tomatoes.
Peel the garlic and chop finely.
Heat some olive oil in a pan.
Sauté the garlic in the hot oil.
Add tomatoes and sauté. Stir in the thyme and simmer for about 2 minutes. Season with salt and pepper.
Stir in the basil, remove the pan from the heat and cool slightly.
Remove the dough from the bowl, knead on a floured surface and cut into four pieces.
Knead each piece and roll out into a pizza.
Place the four pizzas on baking sheets greased with oil or lined with parchement paper.
Brush the dough with olive oil and spread with the tomato sauce. Cut the mozzarella into slices and place over the sauce. Drizzle with a little olive oil.
Bake in a preheated oven at 220°C (approximately 425°F) for about 15-20 minutes, until the crust is golden brown and the cheese is melted.