Supplies
Dough
- 4 ½ cups bread flour
- 1 tablespoon active yeast
- 2 tablespoon olive oil
- 1 ½ sea salt
- 2 cups Lukewarm water
Sauce
- 1 28 oz can San Marzano tomatoes
- 2 pinch of salt
Assembly
- ½ cup Fresh mozzarella or fior di latte
- 6 leaves fresh basil
- ¼ cup parmigiano reggiano
- 1 pinch salt
- 2 tablespoon olive oil
Passo a passo
Dough
- Dissolve the yeast in the water.
- In a large bowl add the flour and add the yeasty water and olive oil.
- Mix everything together a little bit.
- Add the salt and mix together until absorbed and there are no lumps.
- Let the dough rest for 20 minutes and divide the dough into 4 pieces.
- Place it in a sheet tray or a round oiled individual container let it proof for 4-5 hour.
Sauce
- Pour the San Marzano tomatoes in a bowl and crush it by hand.
- Add the salt, stir; set aside.
Assembly
- Stretch the pizza dough pushing the air from the center to the crust until you reach 10” diameter.
- In a 10” sautéed non stick pan add oil.
- Place the pizza dough in the pan and match the edges of the pan.
- Add 3 tablespoon of San Marzano tomatoes sauce.
- Add 3-4 leaves basil.
- Add the mozzarella cheese.
- Add the parmigiano.
- Place the pan on the stove and start medium low heat.
- Once the dough becomes little bit solid and manageable check the undercarriage with a spatula.
- Once the undercarriage looks gold and brown.
- Place the pan on the top rack of your oven and bake it for 2-3 minutes at 500 or use the broiler to brown the crust.
- Place the pizza on a towel to absorb the excess oil from the bottom of the crust slice and serve.