Ingredients
Equipment
Method
- For the dough: In a large bowl, combine flour, yeast, and salt. Gradually add water and mix until a shaggy dough forms. Knead on a lightly floured surface for 10-15 minutes until smooth and elastic. Place in a lightly oiled bowl, cover, and let rest at room temperature for 2 hours, or until doubled in size. For make-ahead, refrigerate the dough for up to 24 hours after the initial rise.
- For the pie: Preheat your oven to its highest setting, ideally with a pizza stone or steel inside. If using canned tomatoes, crush them by hand or with a fork. Stir in the olive oil and salt.
- Divide the dough into 4 equal portions. On a lightly floured surface, shape each portion into a round pizza base. Transfer the dough to a pizza peel or parchment paper.
- Spread a thin layer of the crushed tomatoes over each dough base, leaving a small border for the crust. Distribute the torn mozzarella evenly over the sauce. Add a few basil leaves.
- Carefully slide the pizzas onto the preheated pizza stone or baking sheet. Bake for 8-12 minutes, or until the crust is golden brown and the cheese is bubbly and slightly browned.
- Remove pizzas from the oven. Sprinkle with grated Parmigiano-Reggiano cheese and fresh basil leaves. Slice and serve immediately.
Notes
You can prepare the dough a day in advance and store it in the refrigerator. Let it come to room temperature for about an hour before shaping. For a crispier crust, use a pizza stone or steel and preheat your oven thoroughly.