Pizza with mozzarella and tomato

3_10080 PIZZA with MOZZARELLA and TOMATO SAUCE INGREDIENTS for 4 PEOPLE 500 g of flour, 3 tablespoons of flour for working, 25 g yeast, 500 g of fresh tomatoes 300 g perini of Buffalo mozzarella, 3 sprigs basil, 3 tablespoons extra-virgin olive oil, 2 tablespoons oil to the Pan, 1/2 tablespoon sugar, ground pepper, a tablespoon full of climbs.

Knead the flour with the baking powder, a tablespoon of salt, sugar, a tablespoon of extra virgin olive oil and warm water.

Knead the dough, form a ball and let stand 60 minutes in a bowl, covered with a clean towel.

Meanwhile, preheat the oven to 230ø.

Wash the tomatoes, time in a casserole with plenty of boiling water, boil one minute.

Drain in a colander, keep topping up with under the Jet of cold water.

Sbucciateli, divide them into quarters, then strizzateli to remove water and seeds.

Reduce the flesh flakes, allargateli on paper towel and press with other paper, to dry them well.

The mozzarella dry with a paper towel and cut into thin slices.

Clean the Basil with damp paper towels.

Reduce flakes 2 sprigs leaves.

After proving times, roll out the dough with a rolling pin.

Sprinkle with tomato fillets, two thirds of mozzarella cheese, salt, pepper and 2 Tablespoons extra virgin olive oil.

Bake 15 minutes.

Then spread the remaining mozzarella and basil.

Continue cooking 5 minutes.

When cooked, serve immediately, completing with clumps of fresh basil.