The best and easiest pizza dough
flour type 00
mozzarella (low moisture)
Step by step
Pour warm water into the bowl of the stand mixer. Sprinkle the yeast over the water. Mix with a fork until the yeast is dissolved and foamy.
Attach the Dough Hook to the stand mixer. Add the rest of the ingredients to the bowl. Mix for 1 minute on speed 2 until a sticky dough forms.
Turn the mixer to speed 2 and knead for 8 minutes. The dough should be smooth and spongy. Transfer the dough onto a floured surface. Divide the dough into 2 equal pieces.
Shape each piece into a boule by gently pushing up the center and pinching off the bottom. Put it on a floured surface and dab with some olive oil. Cover with a damp towel and allow the dough to rise for 45 minutes.
Pick up the dough and gently drape it over the knuckles on both of your hands. Rotate the dough allowing gravity to stretch it into circle. Stretch the dough out further on the surface then dimple the edges with your fingertips, leaving a 1cm border.
Spread tomato sauce up to the edge and brush the edges of the pizza with some olive oil. Bake at 200°C for 10 minutes. Top the pizza with mozzarella and basil and bake again for another 10 minutes.