Preparation time: 30 minutes Rising time: 1 1/2 hours–5 1/2 hours
Cooking time: 8 minutes Difficulty: easy

4 Servings

5 cups (650 g) all-purpose flour or Italian “00” flour, plus more as needed
3/4 tsp. (2 g) active dry yeast
1 1/2 cups plus 1 tsp. (375 ml)
lukewarm water
1 tbsp. (18 g) salt

1 1/3 lbs. (600 g) crushed tomatoes
1 lb. (500 g) fresh mozzarella, shredded
1 1/3 lbs. (600 g) green, red or yellow bell peppers
1/2 bunch fresh basil leaves, chopped
Extra-virgin olive oil

Put the flour onto a clean work surface and make a well in the center.

Dissolve the yeast in the water, and gradually incorporate it into the flour until a loose dough forms; add the salt.

Knead the dough until smooth.

Cover with lightly oiled plastic; let rise until doubled in volume (from 1 to 4 hours, depending on the temperature).

Divide the dough into four portions, roll them into balls and let them rise again
until doubled in size (from 30 minutes to 1 hour, depending on the temperature).

Roast peppers at 390°F (200°C) until browned and tender, 15 to 20 minutes.

Transfer to a bowl, cover with plastic wrap and cool.

Peel, core and seed peppers and cut lengthwise into quarters.

Season tomatoes salt and a drizzle of olive oil.

On a floured surface, flatten each dough ball, starting with your fingertips and progressing to a rotary movement of your hands as the dough gets flatter and wider, into a round about 8 inches in diameter.

Put the dough rounds on a baking sheet.

Spread each with crushed tomato, mozzarella and peppers. Bake at 480°F (250°C) for 8 minutes, or until the cheese is bubbly and the crust is golden brown.

Garnish with basil.