Cold-Fermented Dough
Batch 995 g
- 605 g00 flour
- 245 gcold water
- 120 gboiling water
- 18 gfine sea salt
- 1.5 gactive dry yeast
- 00 flour, for dusting, to taste
- Pour the 245 g cold water into a large bowl, then add the 120 g boiling water straight off the boil. Check the temperature: between 40 °C and 46 °C suits dry yeast.
- Whisk the 18 g fine sea salt and 1.5 g active dry yeast into the warm water until dissolved. 1 min
- Tip in the 605 g 00 flour and stir with a wooden spoon until a shaggy dough forms, then work it with your hand until it gathers into a ball. In a stand mixer, add the liquid gradually to the flour on low speed. 3 min to 5 min
- Turn the dough onto a lightly floured surface (00 flour, for dusting) and knead with both hands for about 10 min. In a mixer, run the dough hook on low for 5 min to 10 min.
- Return the dough to the bowl, cover tightly with plastic wrap and refrigerate for 24 h to 3 days. 4 °C
- Take the dough from the fridge and divide it into 4 equal pieces. Shape each into a tight, smooth ball by folding the edges underneath. 10 min
- Set the balls in separate bowls or spaced out on a tray, cover with plastic wrap and leave on the counter for about 5 h. 22 °C
- Safety: Pizza ovens and a preheated steel run at 260 to 500 C. Use a long peel and heat-proof gloves, and keep children well back. (The author)
San Marzano Sauce
Batch 320 g
- 320 gcanned whole San Marzano tomatoes, drained of excess juice
- fine sea salt, to taste
- Crush the 320 g canned whole San Marzano tomatoes by hand or with a fork into a rough, pulpy sauce and season with a little fine sea salt. Do not cook it; it cooks on the pizza. 3 min
Topping and Baking
Batch 440 g
- 400 gfresh mozzarella (fior di latte), torn into pieces and drained
- 20 gextra virgin olive oil
- 1 bunchfresh basil leaves
- 00 flour or semolina, for the peel, to taste
- Pizza oven: fire it up until the centre of the stone reads 450 °C to 500 °C on an infrared thermometer. 20 min to 30 min
- Home oven instead: set a rack in the middle with at least 20 cm (7 ¾ in) clearance below the broiler, put a baking steel or stone on it and heat the oven to its maximum, 260 °C to 290 °C. Hold it at temperature for at least 30 min so the steel heats right through.
- Dust the counter and peel with 00 flour or semolina, for the peel. Press one dough ball into a flat disc with your fingertips, working from the centre outwards and leaving a 1 cm (⅜ in) rim untouched. Lift it and pinch gently around the edge, letting gravity stretch it to about 30 cm (11 ¾ in). 1 min to 2 min
- Lay the base on the peel. Spread a quarter of the sauce over it, leaving the rim bare, then scatter over 100 g fresh mozzarella (fior di latte) and drizzle with 5 g extra virgin olive oil. 1 min
- Pizza oven: slide the pizza onto the stone and bake for 1 min to 2 min, turning it a quarter turn every 20 s so it colours evenly. 480 °C
- Home oven: slide the pizza onto the steel and bake for about 6 min (7 min on a stone), then switch to the top broiler for 2 min to 3 min more, watching closely and turning as needed. Let the steel reheat for a few minutes between pizzas. 275 °C
- Scatter whole 1 bunch fresh basil leaves leaves over the pizza the moment it comes out, slice and serve at once. Repeat with the remaining dough balls.
