Ingredients:

  • 300 g 00 Flour or High-Quality Bread Flour
  • 240 ml Lukewarm Water (approx. 105°F / 40°C)
  • 5 g Instant Dry Yeast
  • 6 g Fine Sea Salt (for dough)
  • 15 ml Extra Virgin Olive Oil (EVOO) (for dough)
  • Semolina or Fine Cornmeal, as needed (for dusting)
  • 400 g can Whole Peeled San Marzano Tomatoes
  • 3 g Fine Sea Salt (for sauce)
  • Pinch of Dried Oregano (optional)
  • 225 g Fresh Mozzarella (Fior di Latte), drained and sliced
  • 12–16 Fresh Basil Leaves
  • 30 ml Extra Virgin Olive Oil (for finishing)

Instructions:

  1. Activate Yeast: Gently stir yeast into lukewarm water and let sit for 5 minutes until foamy.
  2. Mix Dry Ingredients: In a large bowl (or stand mixer), combine flour and salt.
  3. Combine: Pour the yeast mixture and olive oil into the flour. Mix until a shaggy mass forms.
  4. Knead: Turn out onto a lightly floured surface. Knead for 8–10 minutes until the dough is smooth and elastic (it should pass the 'windowpane test').
  5. First Proof (Bulk Fermentation): Place the dough in a lightly oiled bowl, cover tightly with cling film, and allow to proof until doubled in size (approx. 2 hours at room temperature, or preferably 18–24 hours in the fridge for complex flavour).
  6. Divide and Shape: Gently punch down the dough, divide into two equal portions, and shape each into a tight ball. Place on a tray, cover, and let rest for 30 minutes (the 'bench rest').
  7. Prepare Sauce: Open the San Marzano can. Using clean hands, gently crush the whole tomatoes into a bowl. Season simply with salt and optional oregano. Do not cook the sauce.
  8. Drain Mozzarella: Pat the sliced fresh mozzarella thoroughly with paper towels to remove excess moisture. This prevents a soggy pizza base.
  9. Preheat Oven: Place the pizza stone or steel on the top rack. Preheat oven to the highest setting possible (usually 500°F–550°F / 260°C–290°C) for at least 45–60 minutes.
  10. Shape Dough: On a lightly floured surface, gently stretch one dough ball into a 12-inch circle, working from the centre outwards, avoiding a rolling pin if possible.
  11. Load the Peel: Dust the pizza peel generously with semolina or cornmeal. Carefully transfer the dough circle onto the peel.
  12. Assemble: Spread 3–4 tablespoons of the raw sauce evenly over the dough, leaving the crust exposed. Scatter half of the drained mozzarella slices over the sauce. Drizzle lightly with EVOO.
  13. Bake: Give the peel a small wiggle to ensure the pizza isn't sticking. Quickly and smoothly slide the pizza directly onto the preheated stone/steel.
  14. Check Doneness: Bake for 10–12 minutes, or until the crust is deeply golden brown, puffed up, and showing beautiful leopard spotting (dark char marks).
  15. Finish: Remove the pizza with the peel. Scatter fresh basil leaves over the top and finish with a final drizzle of high-quality EVOO. Slice and serve immediately. Repeat with the second dough ball.