A dough ball for a 12’ pizza
Tomato sauce around 100g
Fresh mozzarella/fior di latte/di buffala around 100g
A few fresh basil leaves
Olive oil or extra virgin olive oil
Optional: 20-50g of grated Parmeggiano/Grana Padano/Pecorino
Open the dough into a skin, add the tomato sauce in a snail-shape. Add the basil, the mozzarella, the parmesan cheese and a drizzle of olive oil.
Bake accordingly to your oven and temperature.
Note: the sauce can be made out of blended Italian peeled tomatoes with a little bit of basil, salt, black pepper… The better the quality, the less the need to add spices!