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Pizzas with mozzarella, tomato and basil


  • 500 gr of flour
  • 250 ml of water
  • ½ beer yeast cube
  • 40 gr of butter
  • 1 tablespoon of sugar
  • 1 tablespoon of extra virgin olive oil
  • 1 teaspoon of salt
  • 500 ml of tomato sauce
  • Fresh basil
  • 250 gr of mozzarella for pizza
  • Extra virgin olive oil
  • Salt and pepper
Pizzas with mozzarella, tomato and basil


  • Natural proofing time: 1 hour and 30 minutes
  • Cooking time: 20 minutes
  • Delicate freezing time: 1 hour and 45 minutes


  • Pizzas with mozzarella, tomato and basil
  • Pizzas with mozzarella, tomato and basil


  • Easy


Pour the flour, sugar and crushed yeast into the mixer and stir slowly. Then add the oil, salt, soft butter and water and mix until you get a homogeneous and elastic dough.
Remove the dough from the mixer, form a ball and put it to rise in Freddy with the natural proofing function at 28ºC for 1 hour. Make many balls of the same size from the dough and roll them out in order to obtain pizzas of about 10 cm in diameter. Let the pizzas rise for another 30 minutes in Freddy at 28ºC. 

Heat the tomato in a pot with salt, pepper, oil and a few basil leaves and cut the mozzarella into cubes. Remove the pizzas from the natura proofing Freddy, season with the tomato sauce and bake in a preheated oven at 200ºC for 15 minutes. Then add the mozzarella cubes and continue cooking for another 5 minutes. 


You can prepare a large amount of pizzas, cook them in the oven and freeze them still hot with the function of delicate freezing of Freddy, to be able to then store them in the freezer for about 8 months. This way you will always have a snack available and ready in a few minutes. 

If necessary, in fact, all you have to do is remove the pizzas you need from the freezer and regenerate them in the preheated oven to 180ºC for about 10 minutes.