Ingredients
- ✔1 ball pizza dough (about 250 g / 9 oz)
- ✔120 ml (½ cup) San Marzano tomato sauce
- ✔150 g (5 oz) fresh mozzarella, torn into pieces
- ✔Handful of fresh basil leaves
- ✔1 tbsp extra-virgin olive oil
- ✔Pinch of sea salt
Method
- Place a pizza stone or inverted baking sheet in the oven and preheat to the highest setting (250 °C / 480 °F) for at least 30 minutes.
- On a lightly floured surface, stretch the dough into a 12-inch round, keeping a slightly thicker edge.
- Spread the tomato sauce evenly over the base, leaving a small border around the edge.
- Scatter the torn mozzarella over the sauce and season with a pinch of salt.
- Carefully transfer the pizza to the hot stone and bake for 10–12 minutes, until the crust is golden and the cheese is bubbling.
- Remove from the oven, scatter over the fresh basil leaves, and drizzle with olive oil before slicing.