One 12-inch pizza
For the Dough:
- 3 1/5 ounces (95 milliliters) cold water
- 1 pinch dry yeast
- 1/3 pound Italian stone-ground flour
- 1/4 tablespoon sea salt
For the Toppings:
- 3 tablespoons San Marzano tomato sauce
- 2 ounces fresh mozzarella, cubed
- 4 large basil leaves
- 1 tablespoon extra-virgin olive oil
To make the dough, pour the water into a large mixing bowl and add the yeast. Mix with your hands, breaking up the clumps of yeast. Let stand for 5 minutes, or until all the yeast has dissolved.
Add about 1/5 of the flour and mix with your hands to form a creamy slurry.
Add the salt and the remaining flour and mix by hand (or using a stand mixer) until a soft, elastic dough has formed.
Transfer to a floured work surface and knead and fold with your hands for 5 minutes. If the dough is too wet, add a bit more flour.
Cover with plastic wrap and allow the dough to rest at room temperature for 20 minutes.
Seal in an air-tight container and let rest for 4 to 5 hours at room temperature. Move into the refrigerator and let rise for another 20 hours. You can let it rise for longer, but no more than 48 hours, as it will begin to sour.
Dough can be frozen for up to six months.
Heat the oven to 500 F. Place a pizza stone inside, if using.
Spread the tomato sauce on the dough. Top with the mozzarella and basil leaves.
Drizzle with olive oil. Bake on the pizza stone or a parchment-lined baking sheet for 10 to 11 minutes, or until the crust is golden brown.
Recipe courtesy of Pasquale Cozzolino, executive chef, Ribalta