Ingredients
Equipment
Method
- For the dough: In a large bowl, combine flour, yeast, and salt. Gradually add water and mix until a shaggy dough forms. Turn out onto a lightly floured surface and knead for 10-15 minutes until smooth and elastic. Place in a lightly oiled bowl, cover, and let rise in a warm place for 1-2 hours, or until doubled in size. For make-ahead, punch down the dough, cover tightly, and refrigerate for up to 24 hours. Bring to room temperature for 1 hour before shaping.
- For assembling and baking: Preheat your oven to its highest setting, ideally 500°F (260°C), with a baking sheet or pizza stone inside.
- Drain the canned tomatoes and crush them with your hands or a fork. Stir in olive oil and salt.
- Divide the dough into 4 equal portions. On a lightly floured surface, shape each portion into a round pizza base.
- Spread a thin layer of the crushed tomatoes over each pizza base, leaving a small border for the crust.
- Distribute the torn mozzarella cheese evenly over the tomato sauce.
- Carefully transfer the pizzas to the preheated baking sheet or pizza stone in the oven.
- Bake for 10-15 minutes, or until the crust is golden brown and the cheese is bubbly and slightly browned.
- Remove the pizzas from the oven. Top with fresh basil leaves and a sprinkle of Parmigiano-Reggiano cheese before slicing and serving.
Notes
This recipe is a foundation for a fun pizza night. Feel free to add your favorite toppings. The make-ahead dough tip is perfect for busy weeknights or for entertaining guests, allowing you to spend more time enjoying the company.