Ingredients:

  • 1 ½ cups (350 ml) Warm Water
  • 1 packet (7 g) Active Dry Yeast
  • 1 tsp (5 g) Granulated Sugar
  • 4 cups (500 g) Strong White Bread Flour (plus extra for dusting)
  • 2 tsp (10 g) Fine Sea Salt
  • 2 Tbsp (30 ml) Extra Virgin Olive Oil (for dough)
  • 1 can (28 oz / 800 g) Whole Peeled San Marzano Tomatoes
  • 2 cloves Garlic, finely minced
  • 1 Tbsp (15 ml) Extra Virgin Olive Oil (for sauce)
  • 1 tsp Dried Oregano
  • ½ tsp Sea Salt (for sauce)
  • ¼ tsp Black Pepper (for sauce)
  • 8 oz (225 g) Fresh Mozzarella, low-moisture variety, drained and torn into bite-sized pieces
  • 2 medium Ripe Heritage or Beefsteak Tomatoes, thinly sliced
  • ¼ cup (30 g) Freshly Grated Parmigiano Reggiano
  • A handful Fresh Basil Leaves, roughly torn (for garnish)
  • Good Quality Extra Virgin Olive Oil (for finishing)

Instructions:

  1. Activate the Yeast: Combine warm water, yeast, and sugar in a small bowl. Allow to bloom until foamy (about 5-10 minutes).
  2. Combine Dry Ingredients: In a large bowl or stand mixer, combine flour and salt.
  3. Mix and Knead: Add the bloomed yeast mixture and 2 Tbsp of olive oil to the flour. Mix until shaggy, then knead for 8-10 minutes until the dough is smooth and elastic.
  4. Rise: Place the dough in an oiled bowl, cover tightly, and let rise in a warm spot for 90-120 minutes, or until doubled in size.
  5. Sauté: Heat 1 Tbsp of olive oil in a small pan. Gently sauté the minced garlic until fragrant (about 30 seconds). Do not let it brown.
  6. Finish Sauce: Pour in the canned tomatoes (crushing them coarsely first). Stir in oregano, salt, and pepper. Bring to a simmer, then cook uncovered for 15-20 minutes until slightly thickened. Cool completely before use.
  7. Preheat Oven: Place the pizza stone or steel in the oven and preheat to the highest possible temperature (ideally 500-550°F / 260-290°C) for at least 45 minutes.
  8. Shape the Dough: Gently punch down the risen dough. Stretch or roll the dough into a 14-16 inch circle and carefully transfer it onto a floured pizza peel or an inverted baking sheet.
  9. Layer Toppings: Spread the cooled San Marzano sauce evenly, leaving a 1-inch border. Scatter about half of the torn mozzarella, arrange the thinly sliced fresh heritage tomatoes, and sprinkle with half of the grated Parmesan.
  10. Bake: Carefully slide the pizza onto the preheated stone/steel. Bake for 8 minutes.
  11. Finish Baking: Open the oven, quickly scatter the remaining mozzarella and Parmesan over the top. Return to the oven for another 7-10 minutes, or until the crust is golden brown and the cheese is bubbly.
  12. Garnish and Serve: Remove the pizza from the oven. Drizzle with a good quality finishing olive oil and scatter generously with fresh torn basil. Let the pizza rest for 2 minutes before slicing.