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The Neapolitan original with a blistered crust, crushed tomato, fresh mozzarella and basil. Bake as hot as your oven will go.
Heat the oven with a stone or heavy tray to its maximum temperature for at least half an hour.
Gently stretch the dough into a thin round on a floured surface, leaving a slightly thicker rim.
Crush the tomatoes with a pinch of salt and spread a thin layer over the base, leaving the rim bare.
Tear the fresh mozzarella over the tomato and drizzle with a little olive oil.
Bake until the crust is puffed and charred in spots and the cheese is bubbling. Finish with fresh basil leaves.