Ingredients
Equipment
Method
- For the dough: In a large bowl, mix the flour, yeast, and salt. Slowly add the water and mix until a shaggy dough forms. Knead the dough on a lightly floured surface for about 10 minutes until it is smooth. Place the dough in a lightly oiled bowl, cover it, and let it rise in a warm place for at least 1 hour, or until doubled in size. You can make this dough up to 3 days ahead and keep it covered in the refrigerator.
- Divide the risen dough into 4 equal pieces and shape them into balls. Let the balls rest for 15 minutes before shaping.
- Preheat your oven and pizza stone or baking sheet to the highest temperature it can reach (usually 500°F or higher) for at least 30 minutes before baking.
- For the sauce: Crush the peeled tomatoes by hand or with a fork. Stir in the olive oil and 1 teaspoon of salt. Do not cook the sauce.
- Shape one dough ball into a 10 to 12-inch circle on a lightly floured surface. Transfer the dough to a pizza peel or parchment paper.
- Spread a thin layer of the tomato sauce over the dough, leaving a small border for the crust. Top with chunks of fresh mozzarella, a sprinkle of Parmigiano-Reggiano, and a few basil leaves.
- Slide the pizza onto the preheated stone or baking sheet. Bake for 8 to 15 minutes, depending on your oven temperature, until the crust is browned and the cheese is melted and bubbly.
- Remove the pizza from the oven. Top with the remaining fresh basil leaves before slicing and serving immediately.
Nutrition
Notes
For make-ahead ease, you can prepare the dough balls and refrigerate them for up to 3 days. Allow them to come to room temperature for about 1 hour before shaping. If you are dealing with gluten intolerance, you can substitute the all-purpose flour with a 1-to-1 gluten-free blend; you may need to adjust the water slightly based on the blend you use.