Ingredients:

  • 2 1/2 cups Strong Bread Flour (or Italian ‘00’ Flour)
  • 3/4 cup + 2 tbsp Lukewarm Water
  • 2 1/4 tsp Active Dry or Instant Yeast (1 sachet)
  • 1 tsp Fine Sea Salt
  • 1 tbsp Extra Virgin Olive Oil
  • 2 tbsp Semolina or Rice Flour (for dusting)
  • 1 (14.5 oz) can Canned Crushed Tomatoes (San Marzano preferred)
  • 1 clove Fresh Garlic, minced
  • 1/2 tsp Dried Oregano
  • Salt and Black Pepper, To taste
  • 6 oz Low-Moisture Mozzarella, shredded
  • Small handful Fresh Basil Leaves

Instructions:

  1. Activate the Yeast: Gently stir the yeast into the lukewarm water until dissolved. Leave for 5 minutes until foamy.
  2. Combine Dry Ingredients: In a large bowl (or stand mixer), combine the flour and salt.
  3. Mix Wet and Dry: Add the yeast mixture and olive oil to the dry ingredients. Mix on low speed (or with a wooden spoon) until a shaggy, cohesive dough forms.
  4. Knead: Knead the dough vigorously for 8–10 minutes until the dough is smooth, elastic, and passes the windowpane test (it stretches thin without tearing).
  5. First Rise (Bulk Fermentation): Form the dough into a smooth ball. Place in a lightly oiled bowl, cover tightly, and allow to rise in a warm spot for 60–90 minutes, until doubled in size.
  6. Divide and Shape: Gently punch down the dough to release air. Divide into two equal balls. Rest the balls, covered, for 15 minutes before shaping.
  7. Make the Sauce: In a small bowl, combine the crushed tomatoes, minced garlic, oregano, salt, and pepper. Stir well. Keep the sauce simple and raw.
  8. Preheat the Oven (Crucial Step): Place the pizza stone or steel on the middle rack. Preheat the oven to the highest possible setting (usually 500°F / 250°C or higher). Allow the stone/steel to preheat for at least 30 minutes after the oven reaches temperature.
  9. Prepare the Peel: Lightly dust the pizza peel with semolina or rice flour. This acts as ball-bearings to help the pizza slide off.
  10. Stretch the Dough: Working with one dough ball at a time, gently stretch the dough using your hands, avoiding rolling pins. Aim for a rough 12-inch circle with a slightly thicker rim.
  11. Transfer and Top: Carefully place the stretched dough onto the dusted pizza peel. Spoon 2-3 tablespoons of sauce onto the dough, leaving a 1-inch border. Scatter half of the shredded mozzarella evenly. Drizzle the crust edges with a small amount of olive oil.
  12. The Launch: Carefully slide the pizza off the peel and directly onto the preheated stone/steel.
  13. Bake: Bake for 8–12 minutes. The cheese should be melted, and the crust should be deeply golden or blistered.
  14. Finish and Serve: Use the peel to retrieve the cooked pizza. Garnish immediately with fresh basil leaves. Slice and serve piping hot. Repeat with the second dough ball.