Ingredients
Equipment
Method
- To make the dough, combine flour, yeast, and salt in a large bowl. Gradually add water and mix until a shaggy dough forms. Turn out onto a lightly floured surface and knead for 10-15 minutes until smooth and elastic. Place in a lightly oiled bowl, cover, and let rise in a warm place for 1-2 hours, or until doubled in size.
- Punch down the dough and divide it into 4 equal portions. Shape each portion into a ball. You can use the dough immediately or refrigerate it for make-ahead convenience.
- Preheat your oven to its highest setting, ideally 500°F (260°C), with a baking sheet or pizza stone inside.
- On a lightly floured surface, stretch or roll out one dough ball into your desired pizza shape. Transfer the dough to a piece of parchment paper or a lightly floured pizza peel.
- For the sauce, crush the canned tomatoes by hand or with a fork. Stir in the olive oil and salt.
- Spread a thin layer of the tomato sauce over the dough, leaving a small border for the crust. Distribute the torn mozzarella cheese evenly over the sauce.
- Carefully slide the pizza onto the preheated baking sheet or pizza stone in the oven. Bake for 10-15 minutes, or until the crust is golden brown and the cheese is bubbly and slightly browned.
- Remove the pizza from the oven. Top with fresh basil leaves and a sprinkle of Parmigiano-Reggiano cheese. Slice and serve immediately.
Notes
Make-ahead tip: The dough can be refrigerated for up to 3 days. For best results, let it come to room temperature for about an hour before shaping. The tomato sauce can also be made ahead and stored in the refrigerator.