Heart-shaped pizza time 🙂‍↕️🍕 I made two pizzas - one classic Margherita and one version inspired by Diavola (but not exactly it). The dough recipe is based on an Italian chef’s recipe by Gennaro Contaldo, while the toppings are Italian classics with my own improvisation. Dough Ingredients: Flour (all-purpose) ~ 470 g Dry yeast – 7 g Water (room temperature) – 325 ml Salt – 2 tsp Toppings: Mozzarella - 140 g Tomato Passata - 3 tbsp Fresh basil - to taste Spianata piccante - to taste Olive oil - 2 tbsp Parmesan cheese – 1 tbsp Instructions: 1. Mix the dry yeast with the room-temperature water, stir well, and let it sit for about 5 minutes. 2. In a large bowl, mix the flour and salt, then add the yeast mixture. Mix everything together and knead the dough for about 10 minutes until smooth and elastic. At first, the dough will stick to your hands, but the more you knead, the less sticky it becomes. If necessary, you can add a little extra flour while kneading. 3. Divide the dough into four equal pieces. Place them on a lightly floured surface, dust a little flour on top, cover with a kitchen towel, and let rise in a warm place for about 2 hours. I usually use a turned-off, closed oven. 4. Once the dough has risen, gently stretch it with your hands into a heart shape and form small edges around the pizza. 5. For the first pizza, spread a thin, even layer of tomato passata on top (don’t use too much sauce) and drizzle with olive oil. Sprinkle with parmesan, then add mozzarella and fresh basil. Bake in a preheated oven at 220°C (430°F) for 10 minutes, then turn on grill mode and bake for another 5 minutes until the crust is nicely browned. Keep an eye on the pizza, as baking time may be shorter depending on your oven. 7. For the second pizza, repeat with tomato passata and olive oil, then add mozzarella, spianata piccante, and a little parmesan. Bake the same way: 10 minutes plus 5 minutes with grill mode. 8. Finish both pizzas with fresh basil, serve warm, and enjoyy! #EasyRecipe #pizza #ValentinesDay #baking - @foodiedasha