No-Yeast Pizza

Method

1. Place flour in a bowl, add water and salt, mix and start kneading.
2. Transfer the dough to a work surface and knead until you obtain a smooth ball.
3. Divide the dough into two portions, shape each into a smooth ball, and let them rest covered with a cloth.
4. After resting, take one ball, dust with flour, and roll it out with a rolling pin into a rectangle.
5. If the dough shrinks, let it rest for 2 minutes, then continue rolling until you reach the desired shape.
6. Place the rolled dough on a previously oiled baking sheet.
7. Season the tomato passata with a pinch of salt, then spread it over the entire surface of the pizza, including the edges.
8. Drizzle with olive oil.
9. Bake at 250°C (static mode) on the lowest rack for 10 minutes.
10. After the first bake, remove the pizza from the oven, place it on a wire rack, and add the mozzarella.
11. Continue baking at 250°C (fan-assisted mode) for another 8-10 minutes.
12. Once baked, top with fresh basil and serve immediately.