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1
Combine the water, yeast and sugar in a large bowl and stir until dissolved.
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2
Add salt and 1 cup of the flour and mix with a wooden spoon to make a loose batter.
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3
Add 2 more cups of the flour and stir with the spoon for 2 to 3 minutes to incorporate as much flour as possible.
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4
Bring the dough together by hand and turn out onto a floured board or marble surface.
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5
Knead for 6 to 8 minutes, until you have made a smooth, firm dough.
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6
Place the dough in a lightly oiled bowl and cover with a towel.
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7
Set aside to rise in the warmest part of the kitchen for 45 minutes.
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8
Cut the risen dough into 4 equal pieces and knead each portion into a round.
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9
Cover again and let rest 15 minutes.
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10
Preheat the oven to 450 degrees F. Place a clean pizza stone in oven to preheat.
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11
Dust a clean work surface lightly with flour.
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12
With your fingers and palms, flatten one of the dough rounds into a 10-inch oval about 1/4-inch thick.
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13
Spread 1/4 cup of the passata evenly on entire surface of dough, leaving 1/4-inch of dough to form edge of pizza.
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14
Take some of the mozzarella and put on top of passata.
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15
Rip 2 leaves of basil into smaller pieces and sprinkle on top of mozzarella.
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16
Slide pizza directly onto pizza stone and bake 15 to 18 minutes, until edge of pizza is golden brown and cheese is bubbling.
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17
Repeat with remaining 3 dough balls and serve hot.
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18
Recipe adapted from Mario Batali: Holiday Food
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19
Preheat oven to 450 degrees F. Prepare dough as directed.
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20
Thinly slice one tomato and place on dough.
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21
Drizzle 1 tablespoon of extra virgin olive oil over entire pizza.
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22
Sprinkle 1 teaspoon oregano and 1 clove thinly sliced garlic over tomatoes.
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23
Bake on a pizza stone until crust is golden brown, about 15 minutes.
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24
Repeat with remaining dough.
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25
Serve hot.
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26
Other topping suggestions for pizza: Prosciutto Crudo Arugula Sausage (do not pre-cook) Anchovy Broccoli Rape, blanched first
