The Queen's Pizza Recipe

Activate yeast

In a small bowl, warm 60 ml of the water to about 37–43°C (lukewarm). Sprinkle the yeast over the water, stir gently, and let sit 5–8 minutes until foamy.

Mix dough

In a large mixing bowl or stand mixer fitted with a dough hook, combine the flour and salt. Add the foamy yeast mixture, the remaining water (260 ml), and 1 tablespoon evoo. Mix on low speed (or with a wooden spoon) until a shaggy dough forms, about 3–4 minutes.

Knead

Knead by hand on a lightly floured surface or in the mixer on medium speed for 8–10 minutes until dough is smooth, elastic, and slightly tacky but not sticky. If dough is too sticky, add flour 1 tablespoon at a time.

First rise

Lightly oil a large bowl, place the dough in it, cover with plastic wrap or a damp towel, and let rise at room temperature until doubled, about 1.5–2 hours (time will vary with room temperature).

Divide and rest

Turn the risen dough onto a floured surface, divide into 2 equal portions (~350 g each). Shape each into a tight ball, place on a floured tray, cover, and let rest for 20–30 minutes before shaping. For better flavor, refrigerate covered for 12–24 hours then bring to room temperature 1 hour before baking.

Preheat oven

Place a pizza stone or heavy baking steel on the middle rack and preheat the oven to its highest setting (250–290°C / 475–550°F) for at least 45 minutes to 1 hour so the stone/steel is thoroughly heated.

Pour the canned tomatoes into a bowl and crush them by hand or with a fork until mostly smooth but still slightly textured (classic 'bianco' style is light and fresh). Remove the garlic clove. Stir in 1 tablespoon evoo, 1 teaspoon sea salt, and 1 teaspoon sugar if the tomatoes taste too acidic. Taste and adjust seasoning. Keep sauce at room temperature; do not cook—this is a fresh bright sauce.

Shape the dough

On a lightly floured surface, press one dough ball from the center outward using your fingertips to create a 12" round, leaving a slightly thicker 1–1.5 cm rim. Avoid pressing out all the gas—keep an airy edge for a light crust. Do not use a rolling pin if you want a puffy cornicione.

Sauce

Place the shaped dough on a well‑floured pizza peel (or an inverted baking sheet). Spoon about 100–120 g (roughly 1/3–1/2 cup) of the Bianco di Napoli tomato sauce onto the center and spread gently in a circular motion to within 1 cm of the edge. Keep the sauce thin and even—this is a bianco style tomato base, not heavily sauced.

Top with mozzarella

Tear or slice the buffalo mozzarella and distribute evenly over the sauced dough in small pieces so it melts uniformly. Use about 125 g per pizza (total 250 g for two pizzas).

Bake

Slide the pizza onto the preheated stone/steel and bake at the highest oven temperature for 6–9 minutes, rotating once if needed, until the crust is blistered and leopard‑spotted and the cheese is melted and slightly bubbling. In very hot home ovens, baking time may be 7–10 minutes; in professional pizza ovens it will be shorter.

Finish

Remove the pizza from the oven. Immediately scatter whole basil leaves over the hot pizza so they wilt but retain shape. Drizzle about 1 teaspoon of extra‑virgin olive oil over each pizza and sprinkle a pinch (about 1/2 teaspoon) of flaky sea salt to finish. Let the pizza rest 1–2 minutes, then slice and serve.