1) ‘o Sole Mio Recipe

Bloom the yeast

In a small bowl combine the warm water (1.75 cups), sugar/honey (0.5 tsp) and active dry yeast (1 tsp). Stir gently and let sit 5–10 minutes until foamy. If it doesn't foam, discard and try with fresher yeast or warmer water.

Mix the dough

In a large mixing bowl or stand mixer fitted with a dough hook, combine the flour (4 cups) and salt (2 tsp). Make a well, add the foamy yeast mixture and olive oil (2 tbs). Mix on low speed or with a wooden spoon until a shaggy dough forms, about 2–3 minutes.

Knead

Knead by hand on a lightly floured surface for 8–10 minutes, or in the stand mixer on medium for 6–8 minutes, until the dough is smooth, slightly tacky but not sticky, and elastic.

First rise

Form dough into a ball, lightly oil the bowl, place the dough inside, cover with plastic wrap or a damp towel and let rise at room temperature until doubled, about 1.5–2 hours.

Divide and rest

Punch down gently, divide the dough into two equal portions for two 12-inch pizzas (or leave whole for one large pizza). Form into tight balls, place on a lightly oiled tray, cover and let rest 30–45 minutes to relax the gluten before shaping.

Prepare the sauce while the dough rises. In a bowl crush the San Marzano tomatoes by hand or with a fork until mostly smooth but slightly chunky (1 cup). Stir in the minced garlic (1 clove), olive oil (1 tbs), salt (0.5 tsp), black pepper (0.125 tsp), dried oregano (0.25 tsp) and torn basil leaves (6 leaves). Taste and adjust seasoning. The sauce should be bright and slightly acidic — no cooking required for authentic fresh flavor. Keep refrigerated until ready to use if prepared early.

Preheat oven

Place a pizza stone or heavy baking sheet in the oven and preheat to the hottest setting (475–500°F / 250–260°C) for at least 45 minutes to 1 hour so the stone is thoroughly heated. If using a wood-fired oven, bring it to pizza temperature (~700–900°F) and follow appropriate safety guidelines.

Shape the dough

On a lightly floured surface, flatten a dough ball with your fingers and gently stretch it into a 10–12 inch round, leaving a slightly thicker rim for the crust. Avoid using a rolling pin if you want a light airy rim — use your hands to press and stretch. Repeat for second dough if making two pizzas.

Top

Place shaped dough on a floured pizza peel or an inverted baking sheet dusted with a little semolina or flour. Spread about 1/2 cup of the prepared tomato sauce over the surface, leaving the rim bare. Distribute half of the torn mozzarella (about 4 oz) in small pieces across the pizza. Scatter halved cherry tomatoes (about 1/2 cup) evenly. If using prosciutto, wait to add after baking to keep it tender (see finishing).

Bake

Slide the pizza onto the preheated stone or baking sheet. Bake at 475–500°F (250–260°C) for 7–10 minutes, or until crust is puffed and charred in spots and cheese is melted and bubbling. For very hot ovens (wood-fired), cooking will be significantly shorter (60–90 seconds); watch closely.

Finish & garnish

Remove pizza from oven. Immediately scatter remaining torn mozzarella pieces if you prefer some cold-melt contrast, or use all before baking for a uniformly melted top. Tear and scatter fresh basil leaves (about 4 leaves per pizza). Drape prosciutto slices (if using) across the hot pizza so they gently warm but remain silky. Scatter halved cherry tomatoes if not added before baking. Drizzle with finishing olive oil (1 tbs), sprinkle lemon zest (1 tbs) evenly across the pizza for a bright citrus note, finish with flakey sea salt (0.5 tsp) and a light pinch of crushed red pepper flakes (0.25 tsp) if desired.

Let the pizza rest 1–2 minutes, slice with a pizza cutter, and serve hot. Optionally serve with extra olive oil and torn basil on the side.