Description
A signature Italian dish featuring a blistered crust, fresh mozzarella, and basil, perfected for home bakers.
Ingredients
Scale
- 500 g (4 cups) "00" flour or all-purpose flour
- 325 ml (1 1/3 cups) room temperature water
- 10 g (1 3/4 tsp) Diamond Crystal kosher salt
- 1 g (about 1/4 tsp) instant yeast
- 400 g (1 can) San Marzano tomatoes, crushed
- 200 g (7 oz) fresh mozzarella, torn into pieces
- 10–12 fresh basil leaves
- 15 ml (1 tbsp) extra-virgin olive oil
- Optional: Semolina or rice flour for dusting
Instructions
- Combine flour and yeast in a large bowl. Add water and mix until no dry flour remains, about 2 minutes. Let rest for 20 minutes.
- Sprinkle in salt and fold the dough 6–8 times until smooth, about 2 minutes.
- Cover and let rise for 1 hour, then divide into 4 pieces and refrigerate for 24 hours.
- Remove dough from fridge 2 hours before baking. Preheat the oven and pizza stone or steel to highest setting for at least 45 minutes.
- Crush the tomatoes by hand, season with salt. Tear and drain mozzarella for 15–20 minutes.
- Press and stretch a dough ball into a round, leaving a thicker rim. Add sauce, mozzarella, and basil, then slide onto the hot stone.
- Bake for 4–7 minutes until crust is puffed and charred. Remove and drizzle with olive oil and serve.
Notes
For best results, ensure the pizza stone is well-preheated. Use less sauce and well-drained mozzarella to avoid a soggy center.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 pizza
- Calories: 650
- Sugar: 6g
- Sodium: 900mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 78g
- Fiber: 4g
- Protein: 24g
- Cholesterol: 50mg