Charred Neapolitan Margherita Pizza

Instructions:

1. Place your pizza steel or stone on the top rack of the oven and preheat to 500°F (260°C) for at least 45 minutes.
2. In a large bowl, whisk together 375g 00 flour, 10g fine sea salt, and 3g instant yeast. Gradually pour in 300ml warm water, stirring with a wooden spoon until a shaggy mass forms.
3. Turn the dough onto a floured surface and knead for 8–10 minutes until the surface is smooth and the dough bounces back when poked.
4. Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise at room temperature for 2 hours until doubled in size.
5. Empty 800g San Marzano tomatoes into a bowl and crush them by hand or with a fork into a chunky, rustic consistency.
6. Stir 5g fine sea salt and 15ml extra virgin olive oil into the crushed tomatoes.
7. Divide the risen dough into 3 equal balls.
8. On a floured surface, press the center of a dough ball outward with your fingertips, leaving a 1-inch rim for the crust; do not use a rolling pin.
9. Spread a thin layer of the tomato sauce over the base, then add slices of mozzarella di bufala and a few fresh basil leaves.
10. Slide the pizza onto the preheated steel and bake for 8–12 minutes until the crust is charred and the cheese is bubbling.
11. Remove from the oven, drizzle with remaining extra virgin olive oil, and garnish with fresh basil leaves immediately.