Pour the ingredients into the machine and set the program for fresh dough, number 13 on the Kenwood.NB: when using the bread machine the ingredients should be placed in the exact order as listed above, liquids first.
1 cup fresh water, 3 cup Caputo flour 00, 1.5 teaspoon salt, 0.5 teaspoon caster sugar, 1 package yeast
The dough will be ready in 1.5 hours
For the best result, let the dough rest in the fridge overnight, well-floured and wrapped in a plastic bag, otherwise it will crawl all over the fridge.
The next day, let the dough outside the fridge for 1 hour to come back to room temperature
Once the dough is ready, cut it into 3 equal sizes and lay them down on a well-floured baking sheet, and let them rest covered for 30 minutes
When the dough is rolled flat, it needs to rest for at least 10 minutes before it rises
In the meantime, put the pizza stone in the cold oven and set the oven at 220 C - 430 F.
Once the oven reaches the temperature of 220C - 430 F, take the pizza stone out of the oven and lay the dough on top.
Add 2 spoons of tomato sauce and a pinch of salt and spread over the dough with the back of a spoon.
½ cup homemade tomato sauce, salt
Add the mozzarella cheese and some basil
5 fresh basil leaves, 1 ½ cup mozzarella block
Cook it in the oven for exactly 10 minutes and your pizza is ready
Serve it on a cutting board to slice and drizzle with some extra olive oil
You can use any other toppings you like: basil, ham, mushrooms....
3 teaspoon extra virgin olive oil