Ingredients:

  • 00 Flour: 500g (17.6 oz)
  • Water: 325g (11.5 oz), lukewarm (around 85°F/29°C)
  • Fresh Yeast: 2g (0.07 oz)
  • Fine Sea Salt: 15g (0.5 oz)
  • Olive Oil: 1 tbsp (15 ml)
  • San Marzano Tomatoes: 400g (14 oz) can, crushed
  • Fresh Mozzarella: 250g (8.8 oz), sliced or torn
  • Fresh Basil: 1 bunch, leaves picked
  • Extra Virgin Olive Oil: For drizzling
  • Sea Salt: To taste
  • Freshly Ground Black Pepper: To taste

Instructions:

  1. Activate the Yeast (if using Active Dry): Dissolve the yeast in a small amount of the lukewarm water with a pinch of sugar. Let it sit for 5-10 minutes until foamy.
  2. Combine Flour and Water: In a large bowl or the bowl of a stand mixer, combine the flour and most of the lukewarm water. Mix until a shaggy dough forms. Autolyse for 30 minutes.
  3. Add the Yeast and Salt: Add the yeast mixture (if using) and salt to the dough. Knead for 10-15 minutes (by hand or with a dough hook) until smooth and elastic. Add olive oil and continue to knead until dough is satiny and smooth.
  4. Bulk Fermentation: Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap or a damp towel. Let rise in a warm place for at least 2 hours, or until doubled in size.
  5. Divide and Shape: Gently punch down the dough. Divide it into 2 equal portions. Gently shape each portion into a ball.
  6. Proofing: Place the dough balls in separate lightly oiled bowls or on a floured surface. Cover and let proof for 2-4 hours, or until puffy and relaxed.
  7. Prepare the Toppings: While the dough is proofing, prepare the toppings: crush the tomatoes, slice the mozzarella, and pick the basil leaves.
  8. Preheat the Oven: Place the pizza stone or baking steel in the oven. Preheat the oven to its highest temperature (ideally 500-550°F/260-290°C) for at least 1 hour.
  9. Shape the Pizza: On a lightly floured surface, gently stretch or roll out one dough ball into a 12-inch circle. Be careful not to deflate the dough.
  10. Top the Pizza: Transfer the pizza dough to a pizza peel dusted with flour or semolina. Spread a thin layer of crushed tomatoes over the dough, leaving a small border. Top with mozzarella, basil, salt, and pepper. Drizzle with olive oil.
  11. Bake the Pizza: Carefully slide the pizza onto the preheated pizza stone or baking steel. Bake for 6-8 minutes, or until the crust is puffed, charred in spots, and the cheese is melted and bubbly.
  12. Serve: Remove the pizza from the oven and transfer it to a cutting board. Slice and serve immediately.