Bar style pizza

Method

1. Stir or crumble the yeast into the water in a mixing bowl and let it sit for 10 minutes to soften. Sift the flour into a wide bowl with the salt and add the yeast and water mixture, and the olive oil. Combine to create a dough. Knead on a lightly floured work surface until elastic and no longer sticky, a few minutes.
2. Place the ball of dough in a lightly greased bowl, cover with a damp dish towel or plastic wrap and leave it to rise in a warm place free from draughts until it has doubled in size, about 1 hour.
3. Preheat the oven to 250°C.
4. In a small bowl, season the passata with a pinch of salt and pepper, and the herbs. Set aside.
5. Prepare the mozzarella by draining any excess liquid and tearing into small chunks.
6. Divide the dough into two even portions. Work with one portion at a time (keeping the rest of the dough covered) on a work surface dusted with semolina (or flour or polenta). Roll and stretch out the dough into a large rectangle (about 28 cm × 25 cm) to a thickness of about 3 mm and transfer to a baking tray. Repeat with the remaining dough.
7. Spoon the tomato passata mixture over to just lightly cover the pizza bases, leaving a 2 cm border around the edge. Scatter the mozzarella chunks over the two pizze, placing them evenly over the surface of each pizza. Position the pizze on two shelves in the oven, one on the lowest rung possible, the other in the middle of the oven. Bake the pizze for a total of 12–15 minutes, swapping them around halfway (this is important to get evenly baked pizza, in particular to ensure the bottoms are cooked). The crust should be golden and crunchy and the cheese melted and bubbling.
8. Before serving, drizzle the pizze with some extra-virgin olive oil.