Dough
- 500g 00 flour (Caputo Pizzeria is ideal)
- 325ml water (room temperature)
- 10g fine sea salt
- 3g dry yeast
- 10ml olive oil
Mix flour and salt. Dissolve yeast in water, let sit 5 minutes. Combine and knead 10 minutes until smooth and elastic. Rest in an oiled bowl, covered, in the fridge for 24 hours.
Sauce
- 400g San Marzano tomatoes (one can)
- Pinch of salt
- Drizzle of olive oil
Crush tomatoes by hand. Don't cook them — raw sauce chars beautifully in the oven.
Assembly
- 200g fresh mozzarella (fior di latte)
- Fresh basil leaves
- Extra virgin olive oil
- Flaky sea salt
Method
- Pull dough from fridge 2 hours before baking. Divide into 4 equal balls.
- Preheat oven to maximum (250–300°C / 500–550°F) with a pizza stone or inverted baking sheet on the middle rack. Give it a full hour.
- Stretch each ball by hand on a floured surface. Don't use a rolling pin — it kills the air bubbles.
- Spread a thin layer of crushed tomatoes. Less is more.
- Tear mozzarella into pieces and distribute evenly.
- Bake 10–12 minutes until the crust is spotted and the cheese is bubbling.
- Finish with fresh basil, a drizzle of olive oil, and flaky salt.
Notes
The key variables are heat and hydration. Higher heat = better char. 65% hydration (325ml water to 500g flour) is a good starting point — adjust based on your flour.
An inverted baking sheet works surprisingly well if you don't have a pizza stone. Preheat it for at least 45 minutes.