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On a flour-dusted surface, use your hands to stretch a ball of dough into a circle, roughly 35cm to 40cm in diameter – I try and get the dough to the thickness of a pancake, leaving the border slightly thicker. Repeat with the remaining dough, then sprinkle two large baking trays with the semolina and place the pizza bases on top.
Evenly spread the tomato sauce over each base – you don’t want to use too much as the pizza bases will get soggy. Drizzle with olive oil, grate over the Parmesan and tear the mozzarella and basil leaves on top. Place the pizza in the oven for 7 to 10 minutes, depending on how crispy you like them, then drizzle with extra virgin olive oil and eat straight away.