Ingredients
Equipment
Method
- For the dough: In a large bowl, combine the flour, yeast, and salt. Gradually add the water and mix until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for 10-15 minutes, until smooth and elastic. Place the dough in a lightly oiled bowl, cover, and let it rise in a warm place for 1-2 hours, or until doubled in size. For make-ahead, punch down the dough, divide into portions, wrap tightly, and refrigerate for up to 24 hours.
- For assembling and baking: Preheat your oven to its highest setting, ideally with a pizza stone or steel inside. If using canned tomatoes, crush them by hand or with a fork. Stir in the olive oil and salt.
- On a lightly floured surface, shape your desired amount of dough into a pizza base. Spread a thin layer of the crushed tomatoes over the dough, leaving a small border for the crust.
- Distribute the torn mozzarella evenly over the sauce. Sprinkle with Parmigiano-Reggiano cheese.
- Carefully transfer the pizza to the preheated oven. Bake for 8-15 minutes, or until the crust is golden brown and the cheese is bubbly and slightly browned.
- Remove the pizza from the oven and scatter fresh basil leaves over the top. Let it cool for a minute before slicing and serving.
Notes
Making pizza dough ahead of time allows for a more relaxed pizza night. Simply take the dough out of the refrigerator about an hour before you plan to shape and bake it. This recipe is a base for many variations; feel free to add your favorite toppings!