4ozfresh mozzarellacow's or buffalo's milk mozzarella
1handfulfresh basil leaves
1pinchblack pepper
Instructions
Ferment the dough
Make a basic pizza dough yourself or buy ready-made pizza dough from the store.
Transfer the dough to a bowl and seal the bowl with plastic wrap to keep the moisture in and prevent the dough from drying out.
Refrigerate for 24 to 48 hours. During refrigeration, the yeast will puff up the dough, elevating its aroma, flavor, and structure to new heights.
Heat your stone, steel, or skillet
Place a pizza stone, baking steel, or cast iron skillet in a cold oven. Crank up the heat to 500°F (260°C) and preheat for 1½ hours.
Prepare the tomato sauce
Open a can of whole peeled tomatoes. Pour them into a bowl and crush by hand for a chunky, rustic sauce—or run them through the blender for 10-15 seconds for a silky, soupy sauce.
Add salt to taste. For a can of tomatoes, I like to add no more than a couple of pinches. If you like your pizza sauce somewhat saltier, consider adding more.
Prepare the fresh mozzarella
Take the fresh mozzarella out of the fridge. Drain from the liquid whey, transfer to a plate or bowl, and tear up by hand into bite-sized chunks.
Shape the pie
Remove the dough from the fridge. Rub your hands with a little cornmeal to keep the dough from sticking to your hands. Dust your work surface (wood cutting board or silicone dough mat) lightly with cornmeal for the same reasons.
Take a piece of dough the size of a mozzarella and roll it between your hands into a ball. Place the ball on your lightly dusted work surface and begin pressing down on it with your index, middle, and ring fingers to push the air toward the crust. Repeat until the dough is flat in the center and puffy at the crust.
Carefully take the dough in one hand and hold it upright so that it expands downward toward the work surface. Turn and repeat a few times until the pizza pie is noticeably flatter and almost twice as wide as than when you started.
Slide one hand under the dough so that your palm and fingertips are against the work surface. While the dough rests on the back of one hand, stretch and twist it with the other. The first hand remains still while the other hand moves the dough.
Top and bake
Lay the pizza pie on the work surface. Using a ladle, spread the tomato sauce evenly over the pie, almost to the edge, leaving some of the crust uncovered. Pick up with pizza peel and slide onto hot baking surface.
Halfway through baking, open the oven and spread the mozzarella pieces on top. Close the door and let bake again until the cheese is melted and the crust is golden.
Take out of the oven. Season with freshly-cracked black pepper and top with a handful of fresh basil leaves.