Ingredients

• ●500g (4 cups) bread flour
• ●325ml (1⅓ cups) lukewarm water
• ●10g (2 tsp) fine sea salt
• ●7g (1 packet) active dry yeast
• ●15ml (1 tbsp) extra virgin olive oil
• ●5g (1 tsp) sugar
• ●400g (14 oz) can San Marzano tomatoes
• ●2 cloves garlic
• ●15ml (1 tbsp) extra virgin olive oil
• ●5g (1 tsp) sea salt
• ●handful fresh basil leaves
• ●pinch sugar
• ●225g (8 oz) fresh mozzarella
• ●handful fresh basil leaves
• ●for drizzling extra virgin olive oil
• ●to taste sea salt
• ●to taste black pepper

Instructions

1. 1Make the Dough (2 hours before): In a large bowl, combine lukewarm water, yeast, and sugar. Let sit 5 minutes until foamy.
2. 2Add flour, salt, and olive oil. Mix with a wooden spoon until a shaggy dough forms.
3. 3Turn onto a floured surface and knead for 8-10 minutes until smooth and elastic. The dough should be slightly tacky but not sticky.
4. 4Place in a lightly oiled bowl, cover with a damp towel, and let rise in a warm spot for 1.5-2 hours until doubled.
5. 5Prepare the Sauce (15 minutes): Heat olive oil in a saucepan over medium heat. Add minced garlic and cook 30 seconds until fragrant.
6. 6Add hand-crushed tomatoes, salt, and sugar. Simmer 10-12 minutes, stirring occasionally, until slightly thickened.
7. 7Tear in a few basil leaves and remove from heat. Let cool. The sauce should be chunky and rustic.
8. 8Assemble and Bake: Preheat your oven to its maximum temperature (500-550°F). If you have a pizza stone or steel, place it in the oven to heat for at least 30 minutes.
9. 9Divide dough into 4 equal portions. On a floured surface, stretch each portion into a 10-12 inch round. Don't use a rolling pin—use your hands to preserve air bubbles in the crust.
10. 10Transfer to a piece of parchment paper. Spread 3-4 tablespoons of sauce in the center, leaving a 1-inch border.
11. 11Distribute torn mozzarella pieces evenly. Drizzle with olive oil and season with salt and pepper.
12. 12Slide the pizza (with parchment) onto the preheated stone. Bake 8-10 minutes until crust is charred in spots and cheese is bubbly.
13. 13Remove, top with fresh basil leaves, drizzle with olive oil, and let rest 2 minutes before slicing.