Ingredients:

  • 00 Flour: 500g (17.6 oz), preferably Caputo Pizzeria flour. (If unavailable, substitute with bread flour)
  • Water: 325g (11.5 oz), cool, around 60°F (15°C)
  • Salt: 15g (0.5 oz), fine sea salt
  • Fresh Yeast: 1g (0.04 oz) (or ¼ tsp active dry yeast)
  • San Marzano Tomatoes: 400g (14 oz) can, DOP certified if possible
  • Salt: Pinch, to taste
  • Fresh Mozzarella: 250g (9 oz), preferably buffalo mozzarella, drained and sliced or torn
  • Fresh Basil: 6-8 leaves, torn
  • Extra Virgin Olive Oil: 2 tbsp, for drizzling

Instructions:

  1. Prepare the Dough (Autolyse): Combine flour and water in a bowl. Mix until just combined, forming a shaggy dough. Cover and let rest for 30 minutes. This helps develop gluten strength.
  2. Add Yeast and Salt: Dissolve yeast in a teaspoon of water. Add to the dough mixture along with salt. Knead until smooth and elastic (about 8-10 minutes in a stand mixer or 10-15 minutes by hand).
  3. Bulk Fermentation: Place the dough in a lightly oiled bowl, turning to coat. Cover tightly and let rise at room temperature for 2 hours.
  4. Divide and Shape: Divide the dough into 2-3 equal portions. Gently shape each portion into a tight ball.
  5. Cold Proofing: Place each dough ball in a separate container, cover tightly, and refrigerate for 24-72 hours. This slow fermentation develops flavor and makes the dough easier to handle.
  6. Prepare the Sauce: Crush the San Marzano tomatoes by hand or with a food mill. Season with a pinch of salt.
  7. Preheat the Oven: Preheat your oven to its highest temperature (preferably 500-550°F/260-290°C) with a pizza stone or steel inside for at least 1 hour.
  8. Shape the Pizza: Remove one dough ball from the refrigerator. Let it sit at room temperature for 1-2 hours. Gently stretch the dough into a 12-inch circle, leaving a slightly thicker edge for the crust. Avoid using a rolling pin!
  9. Top the Pizza: Spread a thin layer of tomato sauce over the dough, leaving the edge clear. Arrange mozzarella slices on top.
  10. Bake the Pizza: Slide the pizza onto the preheated pizza stone or steel using a pizza peel. Bake for 1-2 minutes, rotating halfway through, until the crust is puffed and charred and the cheese is melted and bubbly. Watch it like a hawk – it cooks fast!
  11. Garnish and Serve: Remove the pizza from the oven and transfer it to a cutting board. Drizzle with extra virgin olive oil and top with fresh basil leaves. Slice and serve immediately.