Ingredients:

  • 400 g High-protein '00' Flour or Bread Flour
  • 300 ml Lukewarm Water (35–40°C)
  • 10 g Fine Sea Salt
  • 1 g Instant Dry Yeast
  • 200 g Fresh Mozzarella (well-drained and patted dry)
  • 300 g Canned Whole Peeled Tomatoes (San Marzano preferred)
  • 1 small clove Garlic, finely grated or minced (optional)
  • 1 tsp Extra Virgin Olive Oil, plus extra for drizzling
  • 1/2 tsp Fine Sea Salt (for the sauce)
  • 1 pinch Dried Oregano (optional)
  • 12–16 leaves Fresh Basil
  • Semolina or fine cornmeal (for dusting)

Instructions:

  1. Activate Yeast: Gently stir the instant yeast into the lukewarm water. Let stand for 5 minutes until slightly frothy.
  2. Mix Dry Ingredients: Combine the flour and salt in a large bowl.
  3. Combine & Knead: Pour the yeast mixture into the dry ingredients. Mix until a shaggy dough forms. Knead by hand for 8–10 minutes (or use a stand mixer for 6–8 minutes) until the dough is smooth and elastic.
  4. Bulk Fermentation (Cold Rise): Place the dough in an oiled bowl, cover tightly, and refrigerate for 12–24 hours. This is crucial for flavor development.
  5. Drain Mozzarella: Slice the fresh mozzarella into small cubes (about 1/2 inch). Spread them onto several layers of kitchen paper and press gently to absorb excess liquid. Set aside. This prevents a soggy base.
  6. Make the Simple Sauce: Pour the canned tomatoes into a bowl. Use your hands to gently crush them. Stir in the 1 tsp olive oil, 1/2 tsp salt, and optional garlic/oregano. Do not cook the sauce.
  7. Divide and Rest: Remove the dough from the fridge. Divide the dough into two equal balls (approx. 300g each). Shape them tightly, place on a tray, cover loosely, and allow them to rest and warm up at room temperature for 2 hours.
  8. Preheat Oven: Place the pizza stone or steel on the middle rack. Preheat the oven to its maximum temperature (ideally 500°F / 260°C or higher). Let the oven preheat for at least one hour to properly heat the stone.
  9. Shape the Pizza: Dust the work surface and a pizza peel heavily with semolina. Gently stretch one dough ball into a 12-inch round, leaving a slightly thicker rim for the crust.
  10. Top Lightly: Transfer the dough to the prepared peel. Ladle half of the tomato sauce onto the dough, leaving the crust exposed. Scatter half of the drained mozzarella cubes evenly over the sauce.
  11. Bake: Carefully slide the pizza from the peel onto the hot pizza stone/steel. Bake for 6–8 minutes, rotating halfway through. The crust should be puffed and spotted with char.
  12. Finish and Serve: Remove the baked pizza. Immediately scatter half the fresh basil leaves over the top and drizzle with a little extra virgin olive oil. Slice and enjoy immediately. Repeat with the second pizza.