Ingredients:

  • 1 teaspoon active dry yeast (5g)
  • 1 cup warm water (240 ml)
  • 2 ½ cups strong bread flour (315g)
  • 1 teaspoon fine sea salt (5g)
  • 1 tablespoon extra virgin olive oil (15ml) + extra for bowl
  • Semolina flour, as needed (for dusting)
  • 28 oz can San Marzano Tomatoes (794g), crushed
  • 2 cloves fresh garlic, finely minced
  • ½ teaspoon dried oregano (2.5 ml)
  • ½ teaspoon fine sea salt (2.5g) for sauce
  • ¼ teaspoon freshly ground black pepper (1.25 ml)
  • 1 tablespoon extra virgin olive oil (15ml) for sauce
  • 8 ounces low-moisture mozzarella (225g), drained and shredded/diced
  • Small handful fresh basil leaves
  • 2 tablespoons freshly grated Parmesan or Grana Padano (30g), optional

Instructions:

  1. Activate the Yeast: In a small bowl, combine the warm water and yeast. Let stand for 5–10 minutes until frothy.
  2. Mix Dry Ingredients: In a large bowl or stand mixer, combine the flour and salt.
  3. Combine Wet and Dry: Pour the yeast mixture and 1 tbsp of olive oil into the dry ingredients. Mix on low speed or by hand until a shaggy dough forms.
  4. Knead: Knead the dough for 8–10 minutes until it is smooth, elastic, and passes the windowpane test.
  5. First Proof: Lightly oil a large bowl. Place the dough ball inside, cover with cling film, and let rise in a warm spot for 1.5–2 hours, or until doubled in size.
  6. Divide and Shape: Gently punch down the risen dough and divide it into two equal balls. Place them on a lightly floured surface, cover with a tea towel, and let rest for 30 minutes (bench rest).
  7. Make the Sauce: In a medium bowl, combine the crushed tomatoes, minced garlic, oregano, salt, pepper, and olive oil. Stir well and set aside (no cooking required).
  8. Prep the Oven: Place a pizza stone or steel onto the middle rack. Preheat the oven to its highest setting (ideally 250°C / 500°F). Allow the stone/steel to preheat for at least 30 minutes.
  9. Stretch the Dough: On a surface dusted generously with semolina, gently stretch one dough ball into a 12-inch circle, leaving a slightly thicker crust edge.
  10. Load the Peel: Transfer the stretched dough onto the pizza peel, ensuring it is generously dusted with semolina so the pizza slides easily.
  11. Top the Pizza: Spread half of the sauce evenly over the dough, leaving a 1-inch border. Distribute half of the dried mozzarella over the sauce.
  12. Bake: Carefully slide the pizza off the peel onto the preheated stone/steel. Bake for 10–12 minutes, rotating halfway through, until the crust is deeply golden and the cheese is bubbly.
  13. Finish and Serve: Carefully remove the pizza using the peel. Scatter fresh basil leaves and grated Parmesan over the top. Slice immediately and repeat the process with the second dough ball.