Classic Neapolitan Margherita Pizza

Steps

1. 1.

   Prepare the Dough Base

   Dissolve the 15 grams of sea salt into the lukewarm water in a large mixing bowl. Stir in about 10 percent of the flour until fully combined, then mix in the active dry yeast until dissolved. Gradually incorporate the remaining flour with your hands until a cohesive dough forms.

2. 2.

   Knead and Ferment

   Transfer dough to a clean work surface and knead for 10 to 15 minutes until smooth and elastic. Cover dough with a damp cloth and let rest at room temperature for 2 hours. Divide dough into 4 equal portions (about 250 grams each), shape into smooth balls, place in a lightly floured covered proofing container, and let ferment at room temperature for 6 to 8 hours.

3. 3.

   Prepare Sauce and Preheat

   Place a pizza stone or steel on the top rack of your oven and preheat to its maximum setting (500°F–550°F / 260°C–290°C) for at least 1 hour. Pass the San Marzano tomatoes through a food mill or crush by hand in a bowl, then stir in 4 grams of fine sea salt. Do not cook the sauce.

4. 4.

   Shape the Crust

   Lightly dust a dough ball with flour. Using your fingertips, press gently from the center outward to push air into the edges, forming an elevated outer crust (cornicione). Gently stretch the dough over the backs of your hands into a 10-inch round.

5. 5.

   Assemble and Bake

   Transfer shaped dough onto a flour-dusted pizza peel. Ladle roughly 3 tablespoons of tomato sauce onto the center and spread outward in a spiral, leaving a 1-inch border. Top with torn mozzarella and a light drizzle of olive oil. Slide pizza onto preheated stone and bake for 6 to 8 minutes until crust is puffed and spotted with char. Top with fresh basil leaves immediately after removing from oven.