This pizza dough recipe is incredibly simple and only requires one rise before it’s ready to go. This pizza is topped with tomatoes, mozzarella, prosciutto, parmesan, and arugula, but you can top it with whatever you like!
Start by preparing the pizza dough. Put the flour in a large bowl and add the Maldon salt. Mix well. Then make a well in the middle of the flour. In a pitcher, combine the hot water, yeast, sugar, and olive oil, then mix everything together. Let stand 3 minutes.
After 3 minutes, pour the mixture into the flour well. Using a wooden spoon, slowly stir the flour into the wet mixture. When the dough begins to be homogeneous, make a ball with your hands. Then place it on a clean work surface and knead it to make it even more homogeneous. Continue kneading for 10 minutes until you have a smooth, pliable dough.
Lightly butter or oil a large bowl, then place the dough in it and cover with plastic wrap. Put the bowl in a warm place and let it rest for 1 hour until the dough doubles in size.
Preheat oven to 220°C and place a pizza stone (if you have one) or a large baking sheet to heat.
While the dough rises, prepare the tomato base for the pizzas. In a small bowl, combine the passata, grated garlic, dried oregano, Maldon salt, and ground black pepper. Put aside.
After an hour, the dough should have doubled in size. Remove the film and expel the air from the dough by tapping it lightly and kneading it quickly. Then divide the dough into 4 equal balls.
On a sheet of parchment paper, sprinkle generously with grits before rolling one of the pizza balls down to a diameter