Dough
Fresh Yeast	g
Honey	tbsp
Tepid Water	ml
All-Purpose Flour	g
Sea Salt	g
Olive Oil	ml
Topping
Buffalo Mozzarella	g
Olive Oil	tbsp
Tomato Sauce	g
Tomato Paste	tbsp
Fresh Basil	g
Cherry Tomatoes	g

1. For the dough, mix the yeast, honey and water in a bowl.
2. Then add a fifth of the flour, stir to a liquid, homogeneous mass and let rest for ca. 10 minutes.
3. Add the rest of the flour, salt and olive oil, knead into an elastic dough and leave the dough covered for ca. 2 hours.
4. After about 2 hours, knead the dough again, cut in half and shape into 2 balls. Cover the balls again and let rise for about 30 minutes. Preheat the oven to 250 ºC and place the pizza stone inside. On a floured work surface, flatten out to roughly the size of the pizza stone. Transfer to a pizza paddle.
5. Wash the basil, shake dry, pluck the leaves. In a small bowl, mix together tomato sauce, tomato paste, olive oil, and salt. Roughly tear up basil leaves and add them to the sauce. Spread a thin layer over pizza, transfer to pizza stone, and bake in preheated oven for about 6-7 minutes.
6. Meanwhile, wash the cut the cherry tomatoes in half and buffalo mozzarella into thin slices. Remove the pizza from oven; place the tomatoes and mozzarella on top, return to oven and bake for another 6-7 minutes, until the cheese is melted and crust is golden.
7. Garnish with fresh basil leaves and drizzle with olive oil.

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