1¼cups tomatoes (skinned roma or san marzano including sauce)*(400 gram can / 14 ounces)
¼teaspoonsalt
1tablespoonolive oil
5-8leavesfresh basil chopped
TOPPING
5-8slicesmozzarella cheese (firm)** shredded
*be sure to buy tomatoes only in the can, no added ingredients
Instructions
NO KNEAD PIZZA DOUGH
In a small bowl add ¼ cup lukewarm water and sugar stir to combine, then sprinkle the yeast on top. Let sit 10 minutes then stir to combine.
In a large bowl add the flour and make a well in the middle, add the yeast mixture and remaining water, start to mix then add the salt and combine well. Cover the bowl and place in a warm draft free place for 2 hours.
Place the risen dough on a lightly olive oiled baking sheet (or two if you prefer thin crust pizza), let rest 20 minutes.
While the pizza is resting make the sauce, in a medium bowl add the tomatoes and sauce from the can (roughly chop), add the salt, olive oil and fresh chopped basil. Stir to combine.
Pre-heat oven to 425F (220C).
Spread the rested dough with your hands on the pan (or pans) and top with the tomato sauce, shredded mozzarella and drizzle with a tablespoon of olive oil. Bake for approximately 12-15 minutes or until crust is done. Slice and serve. Enjoy!