1 kg flour (00)
18 gr. yeast
1/2 L lukewarm water
15 gr. Salt
350 gr. tomato sauce
200 gr. mozzarella
Dissolve the yeast in 1 part of the lukewarm water and dissolve the salt in the remaining water. Pour the water over the flour and start kneading the mixture.
Work until a smooth and homogeneous mixture is obtained, then divide it into many balls. Let the dough balls rise covered in an airtight container until doubled in volume (3-4 hours of leavening).
Roll out the dough on a floured surface, spreading it with your hands until you get the desired format or directly in a pan. Leave the dough to rise for 20 minutes.
Season pizza with the prepared tomato sauce.
Slice mozzarella cheese and basil.
Bake at 220 ° C for 15 minutes, take out of the oven and serve.