Campania, Italy Recipe

Bloom yeast

Warm the water to about 95°F (35°C). In a small bowl, sprinkle the active dry yeast into the water, stir gently, and let sit 5–10 minutes until foamy.

Mix flour and salt in a large bowl. Make a well and add the foamy yeast-water and 1 tablespoon olive oil. Using a wooden spoon or your hand, incorporate until a shaggy dough forms.

Turn the dough onto a lightly floured surface and knead for 10–12 minutes until smooth and elastic. If dough is too sticky, sprinkle up to 2 more tablespoons flour; if too dry, wet hands and continue kneading.

Form dough into a ball, place in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise at room temperature for 1.5–2 hours or until doubled. For more flavor, refrigerate covered for 12–24 hours — bring back to room temperature before shaping (about 1–2 hours).

Divide dough into 2 equal portions for two 10–11 inch pizzas. Shape each portion into a tight ball and rest on a lightly floured tray for 30 minutes covered.

Preheat oven to highest setting (500–550°F / 260–290°C) with a pizza stone or steel on middle rack for at least 45 minutes.

Crush the San Marzano tomatoes by hand or with a fork in a bowl to a slightly chunky consistency. Do not over-blend — Neapolitan sauce is simple and bright.

Mince or grate the garlic finely. Add to the crushed tomatoes with 1/2 teaspoon salt, 1 teaspoon olive oil, and 3–4 torn basil leaves. Stir to combine and taste; adjust salt. No cooking required for a fresh classic sauce.

Set the sauce aside at room temperature while you shape the dough so flavors meld.

On a lightly floured surface, press and stretch each dough ball from the center out with your fingers into a 10–11 inch round, leaving a slightly thicker rim (cornicione). Avoid using a rolling pin if possible to preserve air pockets.

Transfer shaped dough to a well-floured peel or an inverted baking sheet. Spoon 1/2 cup of the San Marzano sauce onto each base, spreading gently with the back of the spoon in a thin layer, leaving the rim bare.

Tear 4 oz of buffalo mozzarella into pieces and distribute evenly on each pizza. Scatter 4 fresh basil leaves per pizza. Drizzle about 1/2 tablespoon olive oil over each pizza and sprinkle a light pinch (~1/8 tsp) of flaky sea salt on the cheese.

If using, grate a little Parmigiano-Reggiano over the edges (avoid burying the center) for added umami.

Slide the pizza onto the preheated stone/steel and bake 5–8 minutes (if oven 500–550°F) until crust is charred in spots, puffy, and cheese melted. Rotate once halfway for even browning. In lower-temperature ovens, bake longer and watch carefully.

Remove pizza from oven and immediately add remaining fresh basil leaves, tear and scatter them so heat releases aroma but doesn’t fully wilt them.

Finish with a light drizzle (~1 tsp) of extra-virgin olive oil and, if desired, a small pinch of peperoncino flakes. Let rest 1–2 minutes, slice into 6–8 pieces and serve hot.