Ingredients:

  • 2 1/2 cups (300 g) Bread Flour or '00' Pizza Flour, plus extra for dusting
  • 1 tsp (5 g) Instant Dry Yeast
  • 1 tsp (5 g) Fine Sea Salt (for dough)
  • 1 cup (240 ml) Warm Water (105–115°F / 40–46°C)
  • 1 tbsp (15 ml) Extra Virgin Olive Oil (for dough)
  • 28 oz can (794 g) Whole Peeled San Marzano Tomatoes, drained and crushed
  • 1/2 tsp (3 g) Fine Sea Salt (for sauce)
  • 8 oz (225 g) Fresh Mozzarella, torn and patted very dry
  • 1 bunch Fresh Basil Leaves
  • Extra Virgin Olive Oil, for finishing drizzle

Instructions:

  1. Whisk the yeast into the warm water and let stand for 5 minutes until foamy.
  2. In a large bowl (or stand mixer bowl), combine the flour and salt.
  3. Pour the yeast mixture and the 1 tbsp of olive oil into the dry ingredients. Mix until a shaggy dough forms, then knead vigorously for 8–10 minutes (or 6 minutes in a mixer) until smooth and elastic.
  4. Place the dough in a lightly oiled bowl, turning to coat. Cover tightly with plastic wrap and let rise in a warm spot until doubled (2 hours minimum, or slow-proof in the fridge for 12–24 hours).
  5. Punch down the risen dough gently. Divide it into two equal balls. Cover the balls loosely with a damp cloth and rest for 30 minutes before shaping.
  6. Drain the liquid from the San Marzano tomatoes. Crush the whole tomatoes using your hands (do not blend) and stir in salt to taste. Do not cook the sauce.
  7. Tear the fresh mozzarella into small pieces. Place them on paper towels and pat dry vigorously to remove excess moisture.
  8. Place the pizza stone or steel on the top rack of the oven. Preheat the oven to the highest possible temperature (usually 500°F–550°F / 260°C–290°C) for at least 60 minutes.
  9. On a lightly floured surface (semolina works best), gently stretch or press one dough ball into a rough 12-inch circle, leaving a slightly thicker rim. Avoid using a rolling pin.
  10. Transfer the shaped dough onto the pizza peel, dusted liberally with semolina. Give it a gentle shake to ensure it slides freely.
  11. Spread half the uncooked tomato sauce evenly over the dough, leaving a 1-inch border. Scatter half the dried mozzarella pieces over the sauce.
  12. Quickly slide the pizza onto the preheated stone/steel in the oven. Bake for 8–12 minutes. The crust should be puffy, blistered, and slightly charred.
  13. Remove the pizza with the peel. Scatter half of the fresh basil leaves over the hot pizza immediately. Slice and drizzle generously with the finishing olive oil. Repeat steps 9-13 for the second pizza.