Ingredients:

  • 500g Strong Bread Flour (or '00' flour)
  • 6g Fine Sea Salt (1 tsp)
  • 3g Instant Dry Yeast (1 tsp)
  • 350ml Lukewarm Water
  • 15ml Olive Oil (1 Tbsp, plus extra for oiling the bowl)
  • 400g Crushed Tomatoes (San Marzano tomatoes, if possible)
  • 1 clove Garlic, finely minced or grated
  • ½ tsp Dried Oregano
  • Fine Sea Salt & Freshly Ground Black Pepper, To taste
  • 4 Fresh Basil Leaves, roughly torn
  • 450g Low-Moisture Fresh Mozzarella (about 115g per pizza), drained and torn
  • 4 Tbsp Parmesan or Grana Padano Cheese, freshly grated
  • Semolina flour or Fine Cornmeal, for dusting the peel
  • Extra Virgin Olive Oil, for finishing

Instructions:

  1. Activate Ingredients: In a large bowl, whisk together the lukewarm water and instant yeast. Let sit for 5 minutes until slightly foamy.
  2. Combine Dry Ingredients: In a separate bowl, whisk together the flour and salt.
  3. Mix Dough: Add the flour mixture and olive oil to the wet ingredients. Mix until a shaggy dough forms.
  4. Knead: Turn the dough onto a lightly floured surface. Knead vigorously for 8-10 minutes until the dough is smooth, elastic, and passes the “windowpane test.”
  5. First Rise (Bulk Fermentation): Place the dough in a lightly oiled bowl, turning it to coat. Cover tightly with plastic wrap and leave in a warm spot for 90 minutes, or until doubled in size.
  6. Divide and Rest: Gently punch down the risen dough. Divide it into four equal balls. Place the balls on a lightly floured tray, cover, and let rest for a further 60 minutes.
  7. Make the Simple Sauce: Combine the crushed tomatoes, minced garlic, dried oregano, salt, pepper, and torn basil in a small bowl. Stir well. Do not cook the sauce.
  8. Preheat Oven: Place the pizza stone or steel on the top rack of the oven. Preheat the oven to its maximum temperature (ideally 500-550°F / 260-290°C). Allow it to preheat for a full 45-60 minutes.
  9. Prepare Toppings: Drain the mozzarella well (pat it dry with paper towels to prevent a soggy base). Grate the Parmesan.
  10. Shape the Dough: Gently stretch the dough into a roughly 10-12 inch circle, avoiding a rolling pin. Leave a slightly thicker rim for the crust.
  11. Load the Peel: Dust the pizza peel generously with semolina flour or cornmeal. Carefully transfer the shaped dough onto the peel. Work quickly.
  12. Top the Pizza: Spread a thin, even layer of sauce (about 3-4 Tbsp) over the dough, leaving the crust clear. Scatter the mozzarella and Parmesan over the sauce. Do not over-top!
  13. Bake: Slide the pizza smoothly off the peel and onto the preheated stone/steel. Bake for 10-15 minutes, rotating once halfway through, until the crust is deeply golden brown and the cheese is bubbling.
  14. Finish and Serve: Use the peel to remove the pizza. Drizzle lightly with extra virgin olive oil immediately. Slice and serve hot. Repeat with the remaining dough balls.