Ingredients
Equipment
Method
- In a large bowl, combine the flour, yeast, and salt. Gradually add the water and mix until a shaggy dough forms. Knead the dough on a lightly floured surface for about 10 minutes, or until smooth and elastic. Place the dough in a lightly oiled bowl, cover, and let it rise in a warm place for at least 4 hours, or until doubled in size.
- Preheat your oven to its highest setting, ideally 500°F (260°C), with a pizza stone or baking sheet inside.
- Punch down the risen dough and divide it into 4 equal portions. Shape each portion into a ball.
- On a lightly floured surface, stretch or roll out one dough ball into your desired pizza shape.
- Spread a thin layer of crushed Italian tomatoes over the dough, leaving a small border for the crust. Drizzle with olive oil and sprinkle with salt.
- Distribute the torn mozzarella cheese evenly over the sauce. Scatter fresh basil leaves and grated Parmigiano-Reggiano cheese on top.
- Carefully transfer the pizza to the preheated pizza stone or baking sheet. Bake for 10-15 minutes, or until the crust is golden brown and the cheese is bubbly and slightly browned.
- Repeat with the remaining dough balls and toppings.
- Slice and serve immediately.
Notes
For make-ahead convenience, you can prepare the dough up to 3 days in advance and store it in the refrigerator. Let it come to room temperature for about 30 minutes before shaping. You can also par-bake the crusts and freeze them, then add toppings and finish baking when ready to serve.