Equipment
Ingredients
Pizza Dough
- 200 ml warm water, around 35 degrees celsius
- 3 g active dry yeast
- 300 g 00 flour
- 8 g fine sea salt
- 10 ml extra virgin olive oil
Toppings
- 200 g canned whole peeled tomatoes, preferably san marzano, crushed by hand
- 150 g fresh mozzarella, torn into bite-sized pieces
- 10 g fresh basil, whole leaves
- 15 ml extra virgin olive oil
- 2 g fine sea salt
Nutrition (per serving)
Method
In a mixing bowl, dissolve the active dry yeast in the warm water. Let sit for 5 minutes until lightly foamy.
Add the flour, sea salt, and extra virgin olive oil to the yeast mixture. Mix until a shaggy dough forms, then turn out onto a work surface and knead for 8 to 10 minutes until smooth and elastic.
Place the dough in a lightly oiled bowl, cover with a damp cloth, and let rise at room temperature for 2 hours, or until doubled in size.
Place a pizza stone on the middle rack of the oven and preheat to your oven's maximum temperature, ideally 250°C (500°F) or higher, for at least 45 minutes.
Punch down the dough and divide it into two equal portions. Using your hands, gently stretch one portion into a 10-inch circle on a lightly floured pizza peel.
Spread half of the hand-crushed tomatoes evenly over the dough, leaving a small border. Season lightly with salt, then distribute half of the torn mozzarella across the surface.
Slide the pizza off the peel onto the preheated pizza stone. Bake for 8 to 10 minutes, or until the crust is blistered and deeply browned, and the cheese is bubbling.
Remove the pizza from the oven. Immediately scatter half of the fresh basil leaves over the hot pizza and drizzle with extra virgin olive oil. Repeat shaping and baking for the second pizza.
Chef's Notes
- Crushing whole peeled tomatoes by hand yields a far superior texture and fresher flavor than using pre-blended tomato puree or sauce.
- Fresh mozzarella is packed in water and can create a puddle on your pizza. Always tear it, then let it drain on paper towels for at least 15 minutes before assembly.
- Home ovens rarely get as hot as commercial pizza ovens. Preheating your pizza stone for nearly an hour at the maximum setting is crucial for achieving a blistered, crispy crust.
- Applying basil after baking prevents the delicate leaves from burning in the intense heat of the oven, allowing their essential oils to release upon contact with the hot cheese.
Storage
Refrigerator: 3 days — Wrap tightly in foil or store in an airtight container.
Freezer: 1 month — Freeze baked slices between sheets of parchment paper.
Reheating: Reheat on a preheated pizza stone or skillet over medium heat to recrisp the base.
