Ingredients
Equipment
Method
- Make the dough. In a large bowl, combine the warm water and yeast. Let sit for 5 minutes until foamy. Add the flour and salt. Mix with a wooden spoon until a shaggy dough forms. Turn out onto a clean surface and knead for 8-10 minutes until smooth and elastic. Place in a lightly oiled bowl, cover, and let rise at room temperature for 1 hour, or until doubled in size.
- Prepare the sauce. While the dough rises, make the pizza sauce. Crush the San Marzano tomatoes by hand or with a food processor until mostly smooth but with some texture. Stir in the minced garlic, olive oil, and a pinch of salt. Taste and adjust seasoning. This simple, uncooked sauce is key to an authentic flavor.
- Shape the dough. Punch down the risen dough and divide it into 4 equal pieces (about 200g each). On a lightly floured surface, gently shape each piece into a tight ball by tucking the edges underneath. Place the balls on a floured tray, cover with a damp cloth, and let rest for 30 minutes. This relaxes the gluten for easy stretching.
- Preheat your cooking surface. This is the most critical step for a wood-fired effect. If using an oven, place a pizza stone or steel on the top rack and preheat to your oven's highest temperature (500-550°F / 260-290°C) for at least 45 minutes. If using a grill, prepare it for direct, high heat (around 600°F / 315°C).
- Stretch, top, and bake. Lightly flour a pizza peel or an inverted baking sheet. Gently stretch one dough ball into a 10-12 inch round, leaving a slightly thicker border for the crust. Quickly transfer the base to the peel. Spread a thin layer of sauce, leaving the border bare. Scatter with torn mozzarella. Slide the pizza onto the preheated stone or grill grate. Bake for 4-6 minutes until the crust is puffed and charred in spots and the cheese is bubbly.
- Finish and serve. Immediately remove the pizza from the oven using the peel. Tear fresh basil leaves over the top and drizzle with a little extra virgin olive oil. Let cool for a minute before slicing. Repeat with remaining dough balls, allowing the cooking surface to reheat for a few minutes between pizzas.
Notes
Chef's Tips:
• For the best crust, weigh your flour and water; volume measurements are less accurate.
• Don't overload the pizza with toppings, or the center will be soggy.
• Serve immediately for the ideal texture.
Food Safety:
• Ensure pizza is cooked to an internal temperature of 165°F (74°C) if using raw meat toppings.
• Cool leftover pizza completely before refrigerating.