Pizza Margherita

Dissolve the yeast in the lukewarm water. Add to the flour in a large bowl. Mix until a rough dough forms. Add the salt. Knead on a lightly floured surface for 8–10 min until smooth and elastic. The dough will be slightly sticky.

Form into a ball, cover, and rest for 30 min at room temperature. Divide into 2 equal balls (~240 g each). Place in a lightly oiled airtight container and refrigerate for 24–48 hours.

Two hours before baking, remove the dough balls from the fridge and leave at room temperature covered with a cloth.

Place a pizza steel or inverted cast-iron skillet on the top rack of the oven. Preheat to 280°C (or as hot as your oven goes) for 45–60 min.

Season the crushed tomatoes with a pinch of salt and a drizzle of olive oil. No cooking needed.

On a lightly floured surface, stretch each dough ball by hand into a rough 28–30 cm round. Do not use a rolling pin — it degasses the dough.

Transfer the stretched dough onto a flour-dusted pizza peel or thin baking tray. Spread a thin layer of tomato sauce (leave a 1.5 cm border). Scatter over the mozzarella.

Slide onto the hot steel. Bake for 6–8 min until the crust is blistered, the edges are charred in places, and the cheese is bubbling. Scatter basil leaves over immediately on exit from the oven.