Ingredients
For the Dough
- 1 kg (2 lb) flour 0 or 00
- 450 ml (2 cups) water
- 7 g fresh yeast (or dry yeast)
- 20 g salt
- 20 g extra virgin olive oil
- 3 g sugar
For the Topping
- 500 g (2½ cups) tomato sauce
- 500 g fresh mozzarella
- Fresh basil leaves
- Extra virgin olive oil
Instructions
Prepare the Dough
Dissolve the yeast in warm water and mix it with the flour. Add sugar and begin kneading, gradually incorporating water and olive oil. Once combined, add salt and continue kneading until the dough is smooth and elastic.
Cover and let rest for 20 minutes.
First Rise
Divide the dough into balls (7–8 portions). Place them on a tray, cover, and refrigerate overnight. Remove from the fridge 2–3 hours before use.
Shape the Dough
Flatten each dough ball on a floured surface. Using your fingers, stretch from the center outward until you reach a 25–30 cm (10–12 inch) round.
Prepare the Pizza
Spread tomato sauce over the base, add mozzarella, and drizzle with olive oil.
Bake
Bake in a very hot oven (up to 550°F / 290°C) until the crust is golden and the cheese is bubbling.
Finish and Serve
Add fresh basil leaves after baking. Let cool slightly before slicing and serving.
Optional Variation: Wine Dough
For a unique twist, replace part of the water with half a glass of red wine. This will give the dough a light pink color and a richer flavor.