Description
A classic Italian pizza with a blistered thin-crust, balanced toppings, and a flavor-enhancing long fermentation process.
Ingredients
Scale
- 500 g (4 cups) all-purpose flour
- 325 ml (1 1/3 cups) water, room temperature
- 10 g (2 tsp) fine sea salt
- 3 g (1 tsp) instant dry yeast
- 15 ml (1 tbsp) extra-virgin olive oil
- 400 g (1 1/2 cups plus 2 tbsp) canned San Marzano-style whole peeled tomatoes, crushed
- 250 g (9 oz) fresh mozzarella, drained and torn
- Fresh basil leaves for finishing
- Flaky salt for finishing
Instructions
- Combine flour and yeast in a large bowl. Gradually add water and mix until no dry flour remains.
- Add salt and oil, knead by hand for 6–8 minutes until smooth.
- Allow dough to bulk ferment at room temperature for 1 hour, then refrigerate for 24 hours.
- Divide dough into four balls and let rest for 1–2 hours.
- Crush tomatoes by hand, season, and drain mozzarella.
- Preheat oven with a baking stone for 45–60 minutes.
- Shape each dough ball into a circle, leaving a thicker rim.
- Top with tomatoes and mozzarella, then slide onto the stone and bake for 6–10 minutes.
- Finish with basil and olive oil; slice and serve immediately.
Notes
For optimal results, use a digital scale. Avoid overloading pizza with sauce or cheese to maintain crust integrity.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice (approx. 1/4 pie)
- Calories: 700
- Sugar: 6g
- Sodium: 900mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 88g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 40mg