Step 1 of 9
Whisk yeast into the cold water until dissolved. Add flour and salt. Mix until shaggy.
Step 2 of 9
Knead 10 minutes by hand or 6 minutes in a stand mixer until smooth and slightly tacky.
Step 3 of 9
Cover and rest at room temperature for 1 hour, then refrigerate 24 hours. The flavour and structure are in the wait.
Step 4 of 9
Two hours before baking, divide into 2 × 250 g balls, cover, and let come to room temperature.
Step 5 of 9
Heat the oven and a steel or stone to its absolute maximum — 280°C / 550°F or higher — for 45 minutes. Place the steel on the upper-middle rack.
Step 6 of 9
Stretch each ball by hand into a 30 cm disc, leaving the edge slightly thicker. Don't use a rolling pin — the cornicione comes from the gas in the edge.
Step 7 of 9
Top with crushed tomatoes (a thin layer, leaving a 2 cm border), torn mozzarella, and a glug of olive oil. Basil goes on after baking.
Step 8 of 9
Slide onto the hot steel. Bake 5–8 minutes until the cornicione is leopard-spotted black.
Step 9 of 9
Pull from the oven. Scatter fresh basil leaves over the hot pizza, add a final drizzle of olive oil. Eat within five minutes.
Ingredients 8
the dough
- 500 g 00 flour (or strong bread flour)
- 325 ml cold water
- 12 g fine sea salt
- 2 g fresh yeast (or 0.7 g instant dry)
the topping
- 1 × 400 g tin San Marzano-style plum tomatoes, hand-crushed
- 200 g fior di latte mozzarella, torn (or mozzarella di bufala)
- 12 fresh basil leaves
- Extra-virgin olive oil to finish