9 ½ cups of all purpose flour 1 (¼ ounce) package dry yeast 4 cups of water 1 ½ teaspoons salt 1 ½ teaspoons granulated sugar 1 tablespoon extra virgin olive oil 1 lb of fresh mozzarella 40 basil leaves 14 ounces canned peeled tomatoes salt to taste
Make a well with the flour on a wood or marble work surface. Dissolve the yeast and sugar in warm water and pour into the well. Knead until well combined, then add salt. Continue kneading until the dough is smooth and elastic. Allow the dough to rest for a few minutes. Form it into 8 small balls and allow it to rise, covered with a linen or cotton dish towel so the surface of the dough does not dry out.
When the dough has about doubled in volume, roll out the balls on a floured surface into uniformly shaped disks.
Pass the tomatoes through a food mill. Spread a ladle of this tomato sauce over the dough disks.
Cover evenly with diced mozzarella and a drizzle of olive oil.
Arrange several basil leaves so they are partially covered by the tomatoes to avoid burning. Bake the pizzas in a preheated 425°F oven.
Remove from oven when the crust is golden brown and crisp.