Pizza with Tomato, Mozzarella and Basil

Dissolve the yeast in 7 ounces of lukewarm water.

Mix the flour with 1 teaspoon salt and mound on the work surface, create a well in the center of the flour and add the yeast mixture and oil. Knead to form a smooth dough. (If the dough is too dry, add some more lukewarm water; it is too moist, incorporate some more flour). Knead the dough on a floured surface for 10 minutes, transfer to a bowl, cover and rise for about 1 hour in a warm place.

Meanwhile, rinse the tomatoes and remove the stems. Drain the fresh mozzarella and cut into thin slices. Rinse the basil, shake dry and pluck the leaves. Cut half of the basil leaves into narrow strips.

Knead the dough again and then divide into 2 equal portions. Roll each portion out into a thin circle and place on a baking sheet lined with parchment paper.

Cover the pizzas with the mozzarella and tomato, then sprinkle the basil strips over the top. Season with salt and pepper and bake in a preheated oven at 425°F for about 20 minutes.