Ingredients ½ 1× 2× 3×

• 3 cups pizza flour (type 00 or strong flour)
• 1¼ cups cold water
• ½ teaspoon instant yeast and 1 teaspoon salt
• For the sauce: 1 cup hand-crushed Italian tomatoes with a pinch of salt and olive oil
• 250 g fresh mozzarella, drained and torn
• Fresh basil leaves and extra-virgin olive oil

Instructions

1. Knead the flour, water, yeast and salt for 10 minutes, shape into balls and refrigerate in a closed container for 24 hours
2. Take a dough ball out 2 hours before baking to reach room temperature
3. Stretch the dough by hand on a semolina-dusted surface, pushing air from the centre to the edges to form a puffy rim
4. Spread 2 tablespoons of the simple tomato sauce in the centre in a circular motion
5. Scatter the drained mozzarella over the sauce
6. Slide the pizza onto a very hot tray on the top shelf of the oven at the highest heat possible (250°C)
7. Bake for 6 to 8 minutes until the rim puffs and browns and the cheese has melted
8. Scatter with fresh basil, drizzle with olive oil and serve at once