Ingredients
Equipment
Method
- To make the dough, combine flour, yeast, and salt in a large bowl. Gradually add water and mix until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for about 10 minutes until smooth and elastic. Place the dough in a lightly oiled bowl, cover, and let it rest in a warm place for about 1 hour, or until doubled in size. For make-ahead, you can refrigerate the dough for up to 3 days.
- When ready to bake, preheat your oven to its highest setting, ideally with a pizza stone or baking sheet inside. If using canned tomatoes, crush them by hand or with a fork. Stir in the olive oil and salt.
- Divide the rested dough into 4 equal portions. On a lightly floured surface, shape each portion into a pizza crust. Spread a thin layer of the tomato sauce over each crust, leaving a small border for the edge.
- Distribute the torn mozzarella cheese evenly over the sauce. Add fresh basil leaves.
- Carefully transfer the pizzas to the preheated oven. Bake for 10-15 minutes, or until the crust is golden brown and the cheese is bubbly and melted.
- Remove the pizzas from the oven. Sprinkle with grated Parmigiano-Reggiano cheese before slicing and serving.
Notes
Preparing the dough and sauce in advance allows for a relaxed and spontaneous pizza night. The dough can be made up to 3 days ahead and stored in the refrigerator. The tomato sauce can also be made a day or two in advance and kept chilled. This makes assembly quick and easy, perfect for busy weeknights or casual get-togethers.