1 1/2 teaspoons active dry yeast
3 1/2 to 3 3/4 cups all purpose flour
1/2 teaspoon salt
1 teaspoon extra virgin olive oil
3 tablespoons extra virgin olive oil
1 cup tomato sauce (San Marzano tomatoes work best)
8 ounces of fresh mozzarella cheese, cut into small pieces
12 fresh basil leaves
1/2 teaspoon fine sea salt
Ferraro# 5000523- Active dry yeast
Ferraro# 1500044- All purpose flour
Ferraro# 2040047- Salt
Ferraro# 360175- Extra virgin olive oil
Ferraro# 600103- San Marzano tomatoes
Ferraro# 1047- Mozzarella cheese, fresh
Ferraro# 0000136- Basil leaves, fresh
Ferraro# 2000286- Sea salt, fine