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.
- 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
- 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.
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.