Ingredients:

  • 400g (14 oz) 00 flour (or bread flour, plus extra for dusting)
  • 300ml (1 1/4 cups) lukewarm water (about 105-115°F/40-46°C)
  • 7g (1 packet/ 2 1/4 teaspoons) active dry yeast
  • 10g (2 teaspoons) fine sea salt
  • 2 tablespoons olive oil
  • 400g (14 oz) canned whole peeled tomatoes (San Marzano preferred)
  • 1 clove garlic, minced
  • 1 tablespoon olive oil
  • 1/2 teaspoon dried oregano
  • Salt and freshly ground black pepper to taste
  • 250g (9 oz) fresh mozzarella, preferably buffalo mozzarella, sliced or torn
  • Fresh basil leaves
  • Extra virgin olive oil, for drizzling
  • Pinch of sea salt flakes (optional)

Instructions:

  1. Dissolve yeast in warm water.
  2. Combine flour and salt in a bowl.
  3. Add yeast mixture and olive oil to the flour.
  4. Mix until a shaggy dough forms.
  5. Knead the dough on a lightly floured surface for 8-10 minutes, or until smooth and elastic.
  6. Form into a ball, place in a lightly oiled bowl, cover, and let rise in a warm place for 2-4 hours, or until doubled in size.
  7. Crush the canned tomatoes by hand or in a food processor.
  8. Heat olive oil in a saucepan over medium heat.
  9. Sauté garlic until fragrant.
  10. Add crushed tomatoes, oregano, salt, and pepper.
  11. Simmer for 15 minutes, or until slightly thickened. Let cool slightly.
  12. Preheat oven to its highest temperature (500-550°F/260-290°C) with a pizza stone or baking sheet inside for at least 30 minutes.
  13. Divide the dough in half.
  14. On a lightly floured surface, gently stretch and shape each portion into a 12-inch circle, leaving a slightly thicker edge for the crust.
  15. Dust a pizza peel with flour or semolina to prevent sticking.
  16. Quickly transfer one pizza dough to the prepared peel.
  17. Spread a thin layer of tomato sauce over the dough, leaving a small border for the crust.
  18. Distribute mozzarella slices evenly over the sauce.
  19. Drizzle with a little extra virgin olive oil.
  20. Carefully slide the pizza from the peel onto the preheated pizza stone or baking sheet.
  21. Bake for 8-12 minutes, or until the crust is golden brown and blistered, and the cheese is melted and bubbly.
  22. Remove the pizza from the oven.
  23. Top with fresh basil leaves.
  24. Drizzle with extra virgin olive oil (optional).
  25. Sprinkle with sea salt flakes (optional).
  26. Slice and serve immediately.