Steps
- Preheat the oven to 475°F / 240°C. Mix 500g of white bread flour, 7g of instant yeast, 1 teaspoon of salt, 2 tablespoons of olive oil, and 300ml of warm water into a dough.
- Knead briefly on a floured surface, just until it forms a ball. Divide into eight pieces and keep covered. Roll each into a thin 6in / 15cm round and put two on each baking sheet.
- Mix 50g of softened butter with 2 crushed garlic cloves. Spread over the rounds and scatter with 300g of drained torn mozzarella.
- Bake four pizzas at a time for 12-15 minutes, until crisp and cooked through. Repeat with the second batch.
- Mix 4 roughly chopped tomatoes, 1 handful of chopped basil leaves, 1 tablespoon of extra-virgin olive oil, and 1 teaspoon of balsamic vinegar. Season with salt and pepper. Spoon over each pizza after baking.