Ingredients
For the Dough:
- 640g 00 flour
- 360g room temperature water
- 14g fine salt
- 0.2g to 0.5g instant yeast (or 3x more if using fresh yeast)
Toppings (Optional – Per Pizza):
- 2 tbsp San Marzano tomato sauce (pureed)
- 1/2 of a 125g mozzarella ball (drained)
- Grated Parmesan (optional, ~7g)
- 2–3 fresh basil leaves
- Olive oil (for drizzling)
- Salt and freshly ground pepper to taste
Instructions
-
Mix Dough:
In a large bowl, add the water first. Stir in salt and yeast until dissolved. Gradually mix in the flour until a shaggy dough forms. -
Autolyse:
Cover and let the dough rest for 1 hour at room temp. -
Knead:
Knead by hand for about 5 minutes until smooth. -
First Fermentation:
Place dough in the bowl or proofing box. Cover tightly. Let sit at room temperature (around 68–72°F) for 20 hours. -
Divide & Proof Again:
After bulk ferment, divide dough into 4 equal balls (250g each). Place into proofing containers and let rise for 4–6 more hours. -
Stretch & Shape:
Use your fingers to gently press from the center outward, pushing air to the crust. Do NOT press the crust. -
Top & Cook:
Add tomato sauce, mozzarella, basil, and other toppings.-
Pizza oven: 850–930°F (450–500°C) – Cook 60–90 seconds, turning.
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Regular oven: 500°F (260°C) – Cook 6–8 minutes on a pizza stone or steel.
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Serve:
Drizzle with olive oil, sprinkle Parmesan and fresh basil, and enjoy.
Notes
- Use digital scales to precisely measure yeast.
- Don’t refrigerate during fermentation. Room temp gives the best results.
- Remove moisture from mozzarella beforehand using paper towels.
- Always preheat your stone/steel 30 minutes before baking.
- Prep Time: 25 minutes
- Rest/Proof Time: 24 hours
- Cook Time: 60–90 seconds (pizza oven) OR 6–8 minutes (home oven)
- Method: Dough / Base
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Calories: ~540 kcal
- Sodium: ~800mg
- Fat: 1g
- Carbohydrates: 110g
- Fiber: 4 g
- Protein: 16g