Pour 360 ml of water at about 20 °C into a bowl and dissolve 15 g of salt in it. Stir in about a tenth of the flour, crumble 1 g of yeast into the water and gradually add the remaining flour, mixing constantly, until it comes together as a dough.

Ingredients

• 610 gWheat flour, white, all-purpose, unenriched
• 360 mlBeverages, water, tap, drinking
• 15 gSalt, table
• 1 gLeavening agents, yeast, baker's, compressed
• 280 gTomatoes, red, ripe, canned, packed in tomato juice, no salt added
• 360 gCheese, mozzarella, whole milk
• 24 gCheese, parmesan, grated
• 8 gBasil, fresh
• 2 15 ml tablespoonOil, olive, salad or cooking

Method

1. Pour 360 ml of water at about 20 °C into a bowl and dissolve 15 g of salt in it. Stir in about a tenth of the flour, crumble 1 g of yeast into the water and gradually add the remaining flour, mixing constantly, until it comes together as a dough.
2. Knead the dough by hand or with a dough hook on low speed for 15–20 minutes until smooth, elastic and no longer sticky.
3. Cover the dough with a damp cloth or film and let it rise in one piece for 2 hours at about 23 °C.
4. Divide the dough into 4 pieces of about 247 g and shape each into a smooth, taut ball. Place the balls in a lightly floured box with a lid and leave them to rise for another 6–8 hours at about 23 °C until puffy and soft. Depending on temperature, the total rise can take 8–24 hours.
5. At least 45 minutes before baking, put a baking stone or steel in the upper third of the oven and heat the oven to its maximum (250–300 °C). Meanwhile cut the mozzarella into strips and leave it to drain in a sieve for at least 30 minutes.
6. Place a dough ball on a floured board and press it out with your fingertips from the centre towards the edge into a disc 30–35 cm across, leaving an untouched rim of 1–2 cm (the cornicione). Stretch it by hand only and never use a rolling pin.
7. Spread 70 g of hand-crushed peeled tomatoes over each disc with a spoon in a spiral, leaving the rim bare. Scatter 90 g of the drained mozzarella, sprinkle with 6 g of grated hard cheese, add a few basil leaves and drizzle with 1½ tsp of olive oil.
8. Slide the pizza onto the hot stone with a peel and bake for 6–8 minutes until the rim has risen and shows dark blisters and the mozzarella has melted. Bake the other pizzas the same way and serve at once.