Buffalo mozzarella and grape tomato gourmet pizza

To prepare an excellent gourmet pizza with buffalo mozzarella and grape tomatoes take a large bowl and mix the two types of flour, brewer’s yeast, previously dissolved in warm water and salt by hand and incorporate the water a little at a time until an even mixture is obtained. Add the oil and continue to work the dough until it’s smooth and compact, cover it with the bowl and leave to rest for 10 minutes. Knead for another 2 minutes and then form a ball, put it into the bowl, cover it with cling film and leave to rise in a warm place for at least 2 hours. Take the dough, which will have doubled in size, and divide it into 4 equal parts. Flour the work top as necessary and knead the dough until there are 4 smooth, regular balls. Put them on a tray and leave them to rest for another 30 minutes then draw them out by hand on the baking tray, giving them a round shape.
Spread the Petti organic peeled datterini - organic peeled grape tomatoes on the 4 discs, covering the dough well with their sauce and put into the oven at 250° for about 10 minutes, ensuring that the pizza base doesn’t get too dry. Add the Buffalo Mozzarella Campana and fresh basil to the pizzas, then a drop of olive oil and compete cooking for another 4-5 minutes. You’re now ready to enjoy your gourmet pizza!