A crust that is chewy and somewhat tart is the consequence of chilling the dough in the fridge overnight. It improves texture and taste after sitting for up to three days.
Ingredients
- 1 envelope active dry yeast
- 2 cups warm water (90°F to 105°F), divided
- ½ teaspoon sugar
- 4 cups all-purpose flour, plus more for dusting
- 2 ½ teaspoons kosher salt
- Extra-virgin olive oil
Toppings
- 1 (14-ounce) can peeled whole San Marzano tomatoes, drained
- ½ teaspoon dried oregano, crumbled
- 5 tablespoons extra-virgin olive oil, divided
- Coarse sea salt
- Freshly ground black pepper
- 2 pounds buffalo mozzarella, thinly sliced
- 32 large basil leaves, torn into pieces.
Directions
Step-1: Combine the yeast, sugar, and half a cup of warm water in a large bowl. Set aside for approximately 5 minutes or until bubbly. To the bowl with the flour and kosher salt, add the remaining 1 1/2 cups of warm water and whisk until a dough forms. Spread flour in a work area, dump out the dough and knead it until it becomes smooth and silky. One may knead the dough with the use of a pastry scraper. Brush the dough with olive oil and place it in a bowl. Wrap the bowl in plastic and store it in the fridge for at least three days, preferably longer.
Step-2: The dough should be punched down and then cut into four pieces after being transferred to a floured board. Roll each piece into a ball. Apply oil to your hands and place the ball on a baking sheet. Roll the dough into balls, cover it with plastic wrap, and let rise in a warm, draft-free environment for 1 hour.
Step-3: While that’s happening, prepare your oven by preheating it to 500 degrees Fahrenheit and placing a pizza stone inside. This should take at least 45 minutes. The tomatoes may be roughly minced in a food processor, passed through a food mill, and placed over a medium bowl. Oregano, 1 Tbsp. of olive oil, a healthy pinch of salt, and plenty of freshly ground black pepper should be stirred at this point.
Step-4: Roll out one dough ball into a 13-inch circle on a lightly floured surface; transfer to a dusted pizza peel, dusting with more flour as needed. Cover the dough with the tomato sauce, using 1/4 cup. Leave a 1-inch border. Put a quarter of the cheese on the pizza and then drizzle with a tablespoon of oil. Sprinkle with pepper and salt, then place the pizza onto the hot stone. Cook for another 8 minutes or until the bottom is browned and the cheese has melted. Sprinkle with a quarter of the basil, then set aside for 3 minutes. Use the leftover dough and toppings for another round.
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