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For the dough. In the bowl of a food mixer add all the ingredients and mix on a medium-high speed for 6 minutes or until the dough is smooth and elastic, or if you want to do it by hand, mix all the ingredients together with a wooden spoon and then knead for 10 minutes.
Pat the kneaded dough into a round shape and place in an oiled bowl, cover loosely with cling film, place in a steam oven on 40oC for 25 minutes to prove or leave in a warm place until it has doubled in size.
Preheat the oven to 220C. If using a pizza oven, bring to cooking temperature.
When the dough has risen and doubled in volume, remove from the bowl. Flatten it as much as you can with the help of a rolling pin, transfer into a tray and then do the rest with your fingers. Leave the rim a little higher than the rest.
Now assemble the pizza. Spread the ricotta and mozzarella, garlic, parmesan and seasoning across the dough.
Bake for 15 minutes.
Once it’s cooked, scatter over the basil leaves and drizzle some extra virgin olive oil on top. Serve immediately.