1kg “00” flour, sieved
30 g fine sea salt
1 g fresh yeast
600 ml water
San Marzano tomato
Extra virgin olive oil
In a bowl, combine water and salt and allow to dissolve. Add 10 per cent of the flour and mix. Mix well. Add more flour and the yeast. Continue to add the remaining flour and mix well until combined.
Turn dough onto a lightly floured surface; knead until smooth and elastic. This can take up to 10 minutes. Place the dough into a lightly floured bowl, cover with a damp cloth and set aside. Let the dough rest for half an hour.
Divide dough into 4-5 round balls. Cover with a damp tea towel and allow the dough balls to rise. This can take up to 10-12 hours. Once the dough has doubled in size, place on a lightly floured bench and stretch the dough by hand.
Roll out a 220g round of pizza dough, then spread the San Marzano tomato. Top with buffalo mozzarella, then place four basil leaves on top and drizzle with some extra virgin olive oil. Bake for 10 minutes at 280C in a domestic oven, or for 90 seconds in a woodfire oven.