Yield: 4 (12-inch) pizzas
400 ml room-temperature water
650 grams type 00 flour
7 grams fresh yeast
25 grams salt
Extra virgin olive oil, as needed
Semola flour to stretch
1. Combine the water and crumbled fresh yeast in the bowl of an electric mixer, and mix on high level for 1 minute.
2. Turn the mixer down to medium, and slowly add the flour.
3. Mix the dough on a medium setting for 6 minutes, then add the salt, making sure it gets inglobated propperly.
4. Finally, let the dough mix for further 6–7 minutes on a medium level.
5. Cover the bowl, and let it sit for 2 hours at room temperature before moving i tinto the fridge for min. 6 hours.
6. With semola–floured hands, remove the dough from the bowl, and break it into 250-gram pieces (about ¼ of the dough each). Using your hands, roll the pieces of dough into round balls. Cover the balls of dough and let them rise for another 45-60 minutes.
7. Preheat the oven to max. heat (250 degrees)
8. When the dough has risen, oil 4 baking pans.
9. Dust the dough with semola flour, and begin to knead it open with your hands. While opening the dough, be sure to leave the outermost centimeters untouched to ensure a nice and airy “cornicione,” or crust.
10. Lay the opened dough out in the baking pan. You now have the base for your pizza!
1 can crushed tomatoes
30 gr extra virgin olive oil, plus more for drizzling
4 mozzarella (100 gr) fior di latte
Fresh basil leaves
1. In a small bowl, stir together the crushed tomatoes and olive oil, seasoning to taste with salt.
2. Spread about 3 table sppons tomato sauce on the dough, leaving an uncovered border.
3. Top each pizza with one mozzarella (100 gr) torn into 5/6 torn cunks.
4. Bake until the crust is blistering and golden and the cheese has melted, 7 to 10 minutes, depending on how high the oven temperature goes.
5. Remove the pizza, and transfer to a plate. Top with three basil leaves, and brush a little additional oil on the uncovered crust.