Step 1
Starting with the dough- in a stand mixer add water, yeast, salt and flour. Set the stand mixer on slowest speed and knead for 12 min.
640 gr water
5 gr dry yeast
30 gr salt
1.000 gr 00 flour
Step 2
Remove the dough from the mixer to a bowl and let the dough rest for 30 min.
Step 3
For the next 2 hours, every 30 minutes perform a set of coil fold.
Step 4
After 4 sets of coil fold, divide the pizza dough into 220-240 gr pieces and round each one into a tight ball. Place the balls in a container (with space from proofing) and place in the fridge for 24-72 hours.
Step 5
Prepare the sauce- pour the whole tomato sauce to a bowl and mash with your hands, we want a rough texture so don't blend the sauce.
1 can whole San Marzano tomatoes
Step 6
Grate garlic clove to the sauce, add sea salt and mix until combined. The sauce can be done in advance, just make and keep in the fridge.
1 garlic clove
½ tsp sea salt
Step 7
Remove the pizza dough from the fridge 2 hours before baking, allowing the pizza dough to get to room temperature.
Step 8
30 min before baking, preheat your pizza oven to 420F to 215C.
Step 9
Mix the flours together and transfer the pizza dough, one at a time to the flour trying to keep the air in the dough without deflating it.
150 gr 00 flour
150 gr semolina flour
Step 10
Open the pizza dough from the center out, leaving the edges puffed and untouched.
Step 11
Add 2 tbsp sauce to the center of the opened dough and spread evenly. Add pieces of mozzarella cheese, 2-3 leaves of basil, drizzle olive oil and sprinkle sea salt on top.
2 tbsp of the sauce
2 tbsp mozzarella cheese
2 ½ basil leaves
Extra virgin olive oil
Sea salt
Step 12
Gently and quickly, transfer the pizza to the peel and slide to the oven. Rotate and turn as needed. Total bake time should be 1:30-2 min.
Step 13
Remove from the oven, let it cool down for 5 min, then fold twice on itself. Serve hot!!!
Step 14
YASSS!
