Ingredients:

• 500g Frumenta Italian Pizza Flour
• 1 cube of fresh brewer’s yeast or ½ sachet of dry yeast
• 10g sugar
• 20g salt
• 40/50g olive oil
• 300ml water
• 400g tomato pulp
• 250g diced mozzarella
• Basil
• Oregano

Method:

1. Dissolve the yeast and sugar in a little tepid water
2. Put the Frumenta Pizza Flour in a bowl and add the diluted yeast, water, oil and salt
3. Mix for at least 10-15 minutes until you have a soft, smooth dough
4. Create a ball, grease with olive oil and leave for about 20 minutes
5. After partially rolling it out by hand into the baking tin (without kneading it again!) leave for another 5 minutes
6. Finish rolling out the dough then spread over the tomato
7. Leave to rise for an hour in a lukewarm place
8. Add the cheese, oregano, basil and any other toppings and cook in the oven for 12-13 minutes at 220/230 ^oc

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