Instructions

1. 1

   Combine flour and salt in a large bowl. In a small bowl, dissolve yeast in warm water (about 105°F) and let sit for 5 minutes until foamy.

2. 2

   Add yeast mixture to flour and mix until a shaggy dough forms. Knead for 10 minutes until smooth and elastic.

   Tip: The dough should be slightly tacky but not sticky. Add flour sparingly if needed.

3. 3

   Place dough in a lightly oiled bowl, cover with plastic wrap, and let rise at room temperature for 24 hours, or refrigerate for up to 72 hours for better flavor development.

4. 4

   One hour before baking, remove dough from refrigerator. Divide into two balls and let rest at room temperature.

5. 5

   Crush the San Marzano tomatoes by hand, discarding the hard core. Season lightly with salt.

   Tip: Don't cook the sauce - raw crushed tomatoes give authentic Neapolitan flavor.

6. 6

   Preheat your oven to its highest setting (500-550°F) with a pizza stone or steel for at least 45 minutes.

7. 7

   Stretch dough by hand, working from the center outward, leaving a slightly thicker edge. Transfer to a floured peel.

   Tip: Never use a rolling pin - it destroys the air bubbles that create the light, airy crust.

8. 8

   Spread sauce in the center, leaving a 1-inch border. Tear mozzarella into pieces and distribute evenly. Drizzle with olive oil.

9. 9

   Slide pizza onto the hot stone and bake for 60-90 seconds if using a pizza oven (or 5-7 minutes in a home oven) until the crust is charred in spots and cheese is bubbling.

10. 10

    Remove from oven, scatter fresh basil leaves, and serve immediately.

    Tip: Always add basil after baking - heat destroys its delicate aromatics.