1 cup+ 1/2 tablespoon lukewarm water (divided)(245 grams)
1 1/4cups tomatoes (skinned roma or san marzano including sauce)*(400 gram can / 14 ounces)
5-8leavesfresh basil chopped
5-8slicesmozzarella cheese (firm)**
*be sure to buy tomatoes only in the can, no added ingredients
**sliced mozzarella or shredded, as much or as little as you want.
NO KNEAD PIZZA DOUGH
In a small bowl add 1/4 cup lukewarm water and sugar stir to combine, then sprinkle the yeast on top. Let sit 5 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 oiled (olive oil) cookie 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. Combine well.
Pre-heat oven to 425F (220C).
Spread the rested dough on the pan (or pans) and top with the tomato sauce, drizzle with a tablespoon of olive oil. Bake for 10-15 minutes or until crust is done, remove and top with the mozzarella cheese, bake again for approximately 2 -3 minutes or until cheese has melted. Slice and serve. Enjoy!