1 tbsp Ujido Matcha
1 1/2 cups warm water
1/2 tsp active dry yeast
3 1/2 cups bread flour
3 tbsp olive oil
1 tbsp salt
1/2 cup tomato sauce
1/2 cup mozzarella cheese
Fresh basil leaves, for garnish
In a large bowl, combine the flour, salt, dry yeast, and Ujido Matcha powder. Make a well in the middle and add the water. Using a spoon, mix until a shaggy dough begins to form.
Once the flour is mostly hydrated, turn the dough out onto a clean work surface and knead for 10 minutes. The dough should be soft, smooth, and bouncy. Form the dough into a taut round.
Cover with a kitchen towel and let rest for 30 minutes.
Cut into 4 equal portions and cover with plastic wrap. Let rest for an hour with room temperature and 3 hours or more in the refrigerator.
Preheat the oven at 475℉(270℃). Oil spray the flat baking pan.
Once the dough has rested, take a portion and stretch and press the dough into a thin square.
Place the stretched crust onto the pan and add the tomato sauce, mozzarella cheese, basil, olive oil and ingredients of your choice.
Put into the oven and bake for 6 minutes, or until the crust and cheese are golden brown.
Garnish with fresh basil on the top.