Principessa Recipe

Activate yeast

Warm the water to about 105–115°F (40–46°C). Stir in the sugar or honey and sprinkle the active dry yeast over the surface. Let sit 5–10 minutes until foamy.

Mix dough

In a large bowl, combine the flour and salt. Make a well in the center and add the foamy yeast mixture and 1 1/2 tablespoons olive oil. Stir with a wooden spoon or dough scraper until a shaggy dough forms.

Knead

Turn the dough onto a lightly floured surface and knead 8–10 minutes until smooth and elastic. If using a stand mixer, knead with a dough hook on medium speed 6–8 minutes.

First rise

Lightly oil a large bowl, place the dough inside, and turn to coat. Cover with plastic wrap or a damp towel and let rise in a warm draft-free place until doubled, about 1 to 1.5 hours.

Portion and rest

Punch down the dough and divide into two equal balls (for two 12-inch pizzas) or keep whole for a larger pie. Place balls on a floured surface, cover, and let rest 20–30 minutes before shaping.

Prepare garlic

Smash or finely mince the garlic clove. In a small bowl, mash it with the salt to form a paste; this mellows and distributes the garlic flavor.

Make sauce

Add the crushed San Marzano tomatoes to a mixing bowl. Stir in the garlic paste, 1 teaspoon olive oil, dried oregano, and 6 torn basil leaves. Taste and adjust salt. The sauce should be fresh, slightly bright, and not watery. Set aside at room temperature for at least 15 minutes to let flavors meld.

Preheat oven

Place a pizza stone or inverted heavy baking sheet on the middle rack. Preheat the oven to the highest temperature it allows (500–550°F / 260–290°C) for at least 45 minutes so the stone is thoroughly hot.

Shape dough

On a lightly dusted work surface (use flour and a little cornmeal/semolina), flatten one dough ball with your fingertips, then gently stretch and press from the center outward to form a 12-inch disk with a slightly thicker edge. Avoid overworking to keep light air pockets in the crust.

Top pizza

Transfer the stretched dough to a pizza peel or inverted baking sheet dusted with cornmeal. Lightly brush the outer rim with a little olive oil. Spread 1/2 of the tomato sauce over the center, leaving a 3/4–1 inch border. Distribute half of the torn fresh mozzarella pieces evenly. Sprinkle 1 tablespoon grated Parmigiano-Reggiano, a pinch of coarse sea salt, and a few cracks of black pepper.

Bake

Slide the pizza onto the preheated stone and bake 7–10 minutes until the crust is puffed, blistered, and golden and the cheese is melted with a few brown spots. Timing will vary with oven temperature—higher temp = shorter bake.

Finish

Remove pizza from oven. Drizzle with 1/2 tablespoon extra-virgin olive oil, scatter 4 fresh basil leaves, and let rest 2 minutes. Slice and serve immediately. Repeat with remaining dough and toppings for a second pizza.

Cut each pizza into 6–8 slices. Optionally finish with an extra sprinkle of Parmigiano-Reggiano and a final grind of black pepper. Serve hot.