800 grams "00" or bread flour

7 grams instant dry yeast

22 grams salt + 1 tsp

500 grams warm water (about 100 degrees)

1 28 ounce can of whole San Marzano Tomatoes

8 oz fresh or buffalo mozzarella

Olive Oil

Fresh basil leaves

1:
In a mixing bowl, add flour, yeast and 22 grams of salt. Whisk together and install your dough hook on the mixer.

2:
Turn the mixer on stir and slowly pour in warm water. Turn the mixer up 1 to 2 steps and knead for 10 minutes. If you don’t have a mixer, just mix all the ingredients till they come together and turn out on a floured surface kneading by hand for 10 minutes.

3:
Take dough out of the bowl and start pulling up all the sides and crimping them at the top until the bottom forms a tight ball. Turn over and roll dough in a circular motion to seal the bottom. Place in an oiled bowl and cover, allowing to rise for 1 to 2 hours in a warm spot or until doubled in size.

4:
To make the sauce, pour tomatoes in a blender with 1 teaspoon of salt. Blend on low until smooth and that’s it, we’re done!

5:
After the dough is double in size portion it out into 4 equal pieces weighing approximately 330 grams each. Like before pull up the edges, pinch the bottom, turn over and rotate the dough ball to seal the bottom. Place them in separate oiled containers and loosely cover with lid or towels. Proof for another hour in a warm spot or until double in size. (Alternatively, you can tightly seal the containers and allow to slow proof in the refrigerator for 24-48 hours or put them in the freezer if you want to have pre-made dough on hand.)

6:
Turn your dough ball out onto the floured counter and start pressing with the flat parts of your fingers from the middle out to the edge, leaving a rim that isn’t pressed. Work your way around the ring, then flip over and repeat then pick up the dough and do the steering wheel method. Just continue to stretch it out around the edges working around the circle. Finally put the dough on your fists to do the final stretching and put it on a floured pizza peel.

7:
Ladle on the tomato sauce but use it sparingly so it all cooks evenly. Then put your mozzarella on, drizzle with olive oil, and finally fresh basil leaves.

8:
Make sure the OONI or other pizza oven is at around 900 degrees and put the pizza in, watching it instantly puff up and cook. Remember this cooks in 90 seconds so you need to keep a close eye on it. Turn the pizza as needed to evenly cook. Remove and put on a board to cut.