• 7 g active dry yeast (or 3 g fresh yeast)

• 10 g fine sea salt

• 1 tsp sugar

• 200 g San Marzano tomatoes, crushed by hand

• 200 g fresh fior di latte or buffalo mozzarella, torn

• A handful of fresh basil leaves

• 2 tbsp extra-virgin olive oil

• Sea salt and black pepper, to taste

Preparation

1. Dissolve the yeast and sugar in the lukewarm water and let it sit for 10 minutes until frothy.

2. In a large bowl, combine the flour and salt. Gradually pour in the yeast water, mixing as you go, until a shaggy dough forms.

3. Knead on a lightly floured surface for 10–12 minutes until the dough is smooth, elastic, and springs back when poked. Place in an oiled bowl, cover, and let rise at room temperature for 8–24 hours (the longer, the better the flavour).

4. Divide the dough into 2–3 balls. Cover loosely and rest for another 30 minutes.

5. Preheat your oven to its absolute maximum (ideally 250–300°C / 480–575°F). If you have a pizza stone or steel, place it in the oven during preheating.

6. On a floured surface, gently stretch each dough ball by hand — never with a rolling pin — into a rough 30 cm circle. The edges should remain slightly thicker.

7. Spread a thin layer of crushed San Marzano tomatoes over the base. Season with salt and a drizzle of olive oil.

8. Slide the pizza onto the hot stone and bake for 6–10 minutes (depending on your oven's power), until the crust is puffed and beautifully charred in spots.

9. Remove from the oven, scatter the torn mozzarella and fresh basil on top, finish with another drizzle of olive oil, and serve immediately.