Equipment
* optional
Ingredients
Dough
- 500 g 00 flour
- 325 ml water, lukewarm (30°C)
- 10 g fine sea salt
- 3 g instant yeast
Sauce
- 400 g san marzano tomatoes, canned whole peeled
- 4 g sea salt
Toppings
- 250 g mozzarella fior di latte, sliced or torn
- 12 fresh basil leaves
- 20 ml extra virgin olive oil
- 30 g semolina flour, fine
Nutrition (per serving)
Method
In a large bowl, whisk together the flour and yeast. Dissolve the salt in the water, then pour the water into the flour mixture.
Mix by hand until no dry flour remains. Turn dough onto a clean surface and knead for 10 minutes until smooth and elastic. The skin should be tight and spring back when poked.
Cover the dough with a damp cloth or plastic wrap. Let it proof at room temperature until doubled in size, typically 2 hours.
Divide the dough into 4 equal portions (approx 200g each). Shape each piece into a tight ball by pulling the edges toward the bottom and rolling gently on the counter.
Place dough balls on a floured tray, cover, and let rest for another 1-2 hours until relaxed and puffy.
While dough rests, prepare the sauce. Drain excess juice from the tomato can. Pour tomatoes into a bowl and crush them by hand until chunky-smooth. Stir in the salt. Do not cook the sauce.
Place your pizza stone or steel in the oven and preheat to the highest setting possible (usually 250°C-290°C / 480°F-550°F). Allow it to heat for at least 45 minutes to saturate the stone.
Take one dough ball and press gently into a disk, leaving a slightly thicker rim (cornicione). Stretch carefully over your knuckles until about 25-30cm (10-12 inches) in diameter.
Place dough on a peel dusted with semolina. Spread about 60-80ml of sauce thinly, leaving the rim clean. Distribute a quarter of the mozzarella and drizzle with olive oil.
Launch pizza onto the hot stone. Bake for 5-8 minutes until the crust is blistered and golden brown, and the cheese is bubbling. Add fresh basil immediately after removing from the oven.
Chef's Notes
- For the best flavor development, place the dough balls in the refrigerator for 24-48 hours instead of the second room-temperature proof.
- Drain your mozzarella well. If it is too wet, slice it and let it sit on paper towels for 30 minutes to prevent a soupy pizza.
- Do not use a rolling pin. Rolling presses out the gas bubbles that create the airy crust (cornicione) characteristic of Neapolitan pizza.
- San Marzano tomatoes are low-acidity and sweet; adding sugar or cooking the sauce beforehand is unnecessary and traditional sacrilege.
Storage
Refrigerator: 3 days — Store leftover slices in an airtight container.
Freezer: 1 month — Wrap slices individually in foil. Uncooked dough balls can be frozen for up to 3 months.
Reheating: Reheat in a 180°C (350°F) oven or dry skillet for 5 minutes to restore crispness. Do not microwave.
