Homemade tomato and mozzarella Pizza recipe

Start with the dough. Put all flour into a deep bowl.

Add the yeast to a little warm water in a glass and stir to dissolve. Then add the mixture to the bowl with the flour. Stir with a wooden spoon.

Now is the time to add the salt and the rest of the water. Stir and mix well with the wooden spoon. Add a good splash of GOYA Extra Virgin Olive Oil and knead the dough in the bowl.

After the dough has absorbed the oil, sprinkle a little flour on the countertop and keep kneading the dough on the counter.

Knead for about 5 minutes, moving from the outside towards the center. The dough will not be very hard, but moldable and shouldn’t stick to your hands. When it’s ready, put the dough into the bowl again and cover with a kitchen towel. Let the dough rest for about 30 minutes.

Preheat the oven to 200ºC both top and bottom.

After 30 minutes, knead the dough one more time and let it rest for about 10 more minutes. You’re almost there! Now it’s time to stretch out the dough. Do it with your hands, but feel free to use a roller if you need it. Stretch it as much as possible, leaving the edges thicker.

When your pizza base is ready, sprinkle the crushed tomato on top and, after spreading it, add the dried basil.

Cut the mozzarella into slices and arrange it over the base. Now add the sliced tomatoes and sliced olives. And, if you like pizza with extra cheese, add grated Emmenthal cheese to the top, along with the oregano and black pepper.

Put the pizza into the oven and bake for 20-30 minutes. Take out of the oven and it’s ready. Now it’s time to enjoy your pizza!