Ingredients

For the Dough

• 500 g Italian type “00” flour or unbleached bread flour (about 4 cups, measured by weight for best results)
• 310 g cool water (about 1⅓ cups)
• 14 g fine sea salt (about 2¼ teaspoons)
• 0.8 g instant yeast (approximately ¼ teaspoon)

For the Topping

• 280 g whole peeled tomatoes, crushed by hand
• 280 g fresh fior di latte mozzarella, cut into strips and thoroughly drained
• 20 g finely grated Parmigiano-Reggiano (optional)
• 16–20 fresh basil leaves
• 2 tablespoons extra-virgin olive oil
• Fine sea salt, as needed

Helpful Equipment

• Digital kitchen scale
• Pizza steel or pizza stone
• Pizza peel or rimless baking sheet
• Parchment paper or semolina for launching

Preparation

1. Mix the dough. Dissolve the salt in the water. Add approximately one-third of the flour and stir to create a loose batter. Mix in the yeast, then gradually add the remaining flour until a rough dough forms.
2. Knead until smooth. Knead by hand or with a dough hook for 8–10 minutes. The finished dough should feel smooth, elastic, and only slightly tacky.
3. Begin the rise. Place the dough in a covered bowl and let it rest at room temperature for approximately 2 hours.
4. Divide and ferment. Divide the dough into four equal portions of roughly 205 grams each. Shape each portion into a tight ball, cover, and refrigerate for 8–24 hours.
5. Prepare the oven. Place a pizza steel or stone in the upper third of the oven. Preheat at the oven’s highest setting—ideally 525–550°F—for 45–60 minutes.
6. Prepare the toppings. Crush the tomatoes by hand and season lightly with salt. Drain the mozzarella very well so excess moisture does not collect on the pizza.
7. Shape without rolling. Allow one dough ball to warm at room temperature for about 60–90 minutes. Press gently from the center outward, leaving a raised rim. Stretch to approximately 10 inches without using a rolling pin.
8. Top lightly. Spread about 70 grams of tomato across the dough. Add about 70 grams of mozzarella, several basil leaves, optional Parmigiano-Reggiano, and a light drizzle of olive oil.
9. Bake. Transfer the pizza to the heated steel or stone. Bake for 5–7 minutes, turning once if needed, until the rim is blistered and the cheese is bubbling. Repeat with the remaining dough balls.
10. Serve immediately. Finish with one fresh basil leaf and a small drizzle of extra-virgin olive oil. Slice and serve while hot.