Measure your ingredients. For four 10–12 inch pizzas: 650 g Tipo 00 flour, 420 g water (about 65% hydration), 14 g fine sea salt, and 2 g instant yeast (about 1/2 tsp). If using active dry yeast, use 3 g (about 3/4 tsp) and bloom it in a bit of the water first.

Mix the water and salt. In a large bowl, dissolve the salt fully in the water. This helps distribute it evenly and keeps the yeast happy later.

Add flour and yeast. Add most of the flour (save 50 g) and the yeast to the salted water. Stir with your hand or a sturdy spoon until it forms a shaggy dough. Sprinkle in the remaining flour as needed to bring it together.

Rest briefly. Let the dough sit for 15 minutes. This short rest hydrates the flour and makes kneading easier.

Knead gently. Knead by hand on a lightly floured surface for 8–10 minutes until smooth and elastic. The dough should be soft and slightly tacky but not sticky. If it’s sticking a lot, dust with a touch more flour—but avoid overdoing it.

First rise (bulk fermentation). Place the dough in a clean bowl, cover, and let it rise at room temperature until it has increased by about 50% in volume, 1–2 hours depending on temperature. You’re not looking for a full double here.

Divide and shape balls. Turn the dough out and portion into four equal pieces (about 270–280 g each). Shape into tight balls by tucking the edges under and rotating against the counter to build surface tension.

Second rise. Place dough balls in a proofing box or on a floured tray with space between them. Cover well. Let them ferment: Room temp, same day: 4–6 hours until soft, puffy, and relaxed.

Cold ferment: 24–72 hours in the fridge for deeper flavor. Bring to room temp for 60–90 minutes before shaping.

Preheat your oven. For a home oven, place a pizza stone or steel on the top rack and preheat at the highest setting (500–550°F/260–290°C) for at least 45–60 minutes. For a pizza oven, aim for 750–900°F (400–480°C).

Prepare your workspace. Lightly flour your counter with 00 flour or a blend of flour and semolina. Have your sauce, cheese, and toppings ready. Keep it simple to avoid weighing down the dough.

Stretch the dough. Press a dough ball into a 6-inch round, leaving a thicker rim. Lift and use the backs of your hands to gently stretch to 10–12 inches. Do not use a rolling pin—it crushes the air pockets.

Top lightly. Add a thin layer of crushed tomatoes with salt, a few torn pieces of fresh mozzarella, and a drizzle of olive oil. Less is more here.

Bake hot and fast. Launch onto the stone/steel. In a home oven, bake 6–8 minutes, rotating once; switch to broil for the last minute if needed for better charring. In a pizza oven, bake 60–90 seconds, turning frequently for even leopard spotting.

Finish and serve. Add fresh basil and a light drizzle of olive oil after baking. Let it rest 1–2 minutes, then slice and enjoy.