Italians reacting to PIZZA SOUP

Ingredients

• 250 g All-Purpose Flour (sifted)
• 5 g Active Dry Yeast (about 1 ½ teaspoons)
• 150 ml Warm Water (about 110°F / 43°C)
• 15 ml Olive Oil (extra virgin, plus extra for brushing)
• 5 g Salt (fine sea salt)
• 400 g Canned San Marzano Tomatoes (crushed or blended)
• 2 cloves Garlic (minced)
• 10 leaves Fresh Basil Leaves (plus extra for garnish)
• 200 g Fresh Mozzarella (sliced and patted dry)
• 5 ml Olive Oil (for drizzling after baking)
• 1 g Crushed Red Pepper Flakes (optional, for heat)

Instructions

1. Activate Yeast

   In a small bowl, combine warm water, yeast, and a pinch of sugar. Stir gently and let sit for 5‑7 minutes until foamy.

   Time: PT7M

2. Mix Dough

   In a mixing bowl, whisk together flour and salt. Add the activated yeast mixture and 15 ml olive oil. Stir with a wooden spoon until a shaggy dough forms.

   Time: PT5M

3. Knead Dough

   Turn the dough onto a lightly floured surface and knead for 8‑10 minutes until smooth and elastic.

   Time: PT10M

4. First Rise

   Shape the dough into a ball, coat lightly with olive oil, place back in the bowl, cover with plastic wrap, and let rise in a warm spot for 60 minutes or until doubled in size.

   Time: PT60M

5. Prepare Tomato Sauce

   While the dough rises, blend canned tomatoes with minced garlic, a pinch of salt, and a drizzle of olive oil until smooth. Set aside.

   Time: PT5M

6. Preheat Oven

   Place the pizza stone (or baking sheet) in the oven and preheat to 475°F (245°C) for at least 20 minutes.

   Time: PT20M

   Temperature: 475°F

7. Shape Pizza Base

   Punch down the risen dough, divide into two equal pieces (for two 12‑inch pizzas) or keep whole for one large pizza. Stretch or roll each piece on parchment paper to desired thickness.

   Time: PT5M

8. Assemble Pizza

   Spread a thin layer of tomato sauce over the base, leaving a ½‑inch border. Arrange mozzarella slices evenly, scatter fresh basil leaves, and drizzle a little olive oil. Sprinkle red pepper flakes if desired.

   Time: PT5M

9. Bake Pizza

   Slide the pizza (with parchment) onto the preheated stone or place the sheet directly in the oven. Bake for 10‑12 minutes, until crust is golden and cheese is bubbling and lightly browned.

   Time: PT12M

   Temperature: 475°F

10. Finish & Serve

    Remove pizza, drizzle with a final splash of olive oil, add a few fresh basil leaves, slice, and serve hot.

    Time: PT3M

Nutrition Facts

Calories

320

Protein

14g

Carbohydrates

38g

Fat

12g

Fiber

3g