This has to be the simplest pizza ever.If you want to add anything else, go for it, but don’t overload your pizza. It makes it harder to cook, harder to hold and less authentic. The best pizzas are all about a great base,topped with amazing flavour-packed ingredients and a fresh burst from herbs or pesto at the finish!
This pizza recipe originated in my Tenina's America cookbook, which is now available in both the print version and e-version. You'll never guess which is cheaper! Go get your copy(s) now!
Best of all, come join us on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
- ½ Batches Slow Rise Pizza Dough per pizza, ready to roll Recipe
- 4 Tablespoons Marinara Sauce Recipe
- Sliced pepperoni, to taste
- 6 baby bocconcini, torn
- Basil leaves to garnish
Preheat a pizza stone on the bottom rack of your oven for at least an hour on the highest heat available.
Roll the dough, or even press the dough out by hand into a round pizza, on a piece of baking paper. Allow it to rise a little before putting on the toppings.
Spread the marinara sauce onto the centre of the pizza leaving a decent 4-centimetre edge.
Arrange the sliced pepperoni and torn bocconcini on top.
Slide the pizza onto the hot pizza stone and cook until the edges are risen and well cooked.
Remove from the oven and top with fresh basil.