Ingredients:

  • 4 cups 00 Pizza Flour (or High-Quality Bread Flour)
  • 1 ½ cups Water (Lukewarm, 105–110°F/40–43°C)
  • 1 ½ teaspoons Instant Dry Yeast
  • 2 teaspoons Fine Sea Salt
  • 2 tablespoons Extra Virgin Olive Oil
  • 28 oz can Whole Peeled Tomatoes (San Marzano preferred)
  • ½ teaspoon Fine Sea Salt (for sauce)
  • 1 tablespoon Extra Virgin Olive Oil (for sauce)
  • 8 oz Fresh Mozzarella (low moisture preferred), patted dry and torn
  • 15–20 large Fresh Basil Leaves
  • 1 tablespoon Parmesan or Grana Padano (finely grated, optional)

Instructions:

  1. Activate the Yeast: Gently whisk the yeast and a pinch of sugar (optional) into the lukewarm water. Let stand for 5–10 minutes until foamy—a sign the yeast is alive and ready to work.
  2. Combine Dry Ingredients: In a large bowl or stand mixer, whisk together the flour and salt.
  3. Mix and Knead: Pour the yeast mixture and olive oil into the dry ingredients. Mix until a shaggy dough forms. Knead by hand for 10–12 minutes, or 8–10 minutes using a stand mixer on medium-low speed, until the dough is smooth, elastic, and passes the windowpane test.
  4. First Proof: Place the dough in a lightly oiled bowl, turning to coat. Cover tightly with plastic wrap and allow to rise in a warm, draught-free spot until doubled in size (2–4 hours).
  5. Divide and Shape: Gently punch the air out of the dough. Divide it into two equal balls. Place balls on a floured tray, cover loosely, and rest for 30 minutes.
  6. Make No-Cook Sauce: Drain the San Marzano tomatoes, reserving a tablespoon of liquid. Crush the tomatoes by hand or pulse briefly in a food processor (do not completely purée). Stir in the salt and olive oil. Taste and adjust seasoning.
  7. Dry the Mozzarella: Tear the fresh mozzarella into small, pea-sized pieces. Spread them out on paper towels, pressing gently to remove excess moisture. This prevents a soggy pizza base.
  8. Preheat the Oven: Place the pizza stone or steel on the middle or top rack. Preheat the oven to the highest possible temperature (usually 500–550°F / 260–290°C) for at least 45 minutes to an hour. This long preheat is crucial.
  9. Shape the Dough: On a semolina or flour-dusted surface, gently stretch one dough ball by hand, working from the center outward, maintaining a raised rim (the cornicione). Aim for a 10–12 inch circle.
  10. Top the Pizza: Carefully transfer the dough circle onto the pizza peel (lightly dusted). Spread half the tomato sauce evenly over the dough, leaving a 1-inch border. Distribute half the dried mozzarella pieces. (Optional: lightly grate Parmesan over the top).
  11. Bake: Give the peel a quick, sharp shake to ensure the pizza slides easily onto the hot stone/steel. Bake for 6–10 minutes, or until the crust is puffed, charred in spots, and the cheese is bubbly golden.
  12. Finish and Serve: Remove the pizza with the peel. Scatter half of the fresh basil leaves over the hot cheese. Drizzle lightly with a little extra virgin olive oil. Slice immediately and enjoy. Repeat steps 9 through 13 with the second dough ball.