Pizza Margherita aka Typical Neapolitan Pizza / Pizza Napolitana

• 4 cups (500 g) Manitoba flour (or bread flour)
• 2.5 tsp kosher salt
• 1 package instant yeast
• 1 2/3 cups (400 ml) water, room temperature
• 28 oz (794 g) whole San Marzano type tomatoes
• 1 lb (454 g) fresh mozzarella cheese, cubed into 1.3 cm (1/2 inch) chunks
• Fresh basil leaves
• Kosher salt
• Olive oil

Instructions

1. 1

   Mix the flour, salt and instant yeast with a wooden spoon in a large bowl. Pour in the water and keep mixing with a wooden spoon and your hands until all the flour is moistened and no dry flour remains. Cover the bowl well with plastic wrap and leave it on the counter for 8 hours. A bit more is okay, but don't go over 12 hours.

2. 2

   Divide the dough into 4 portions and transfer them into large resealable bags. Refrigerate for around 48 hours. I wouldn't go over 3 days in the fridge.

3. 3

   When ready to make pizza, remove the dough from the fridge 2–3 hours prior to baking. Punch the dough to deflate it and remove air from it. Transfer each dough ball to an oiled medium-sized bowl and cover it well with plastic wrap. Allow it to rise at room temperature for 2–3 hours.

4. 4

   While the dough is doing its final rise, place the tomatoes into a fine mesh sieve. Press them down gently with your hands or a spoon to remove moisture. Let them drain for about an hour in the sieve set over a bowl. Place the mozzarella on top of paper towels, top it with some more paper towels and press down with something hard (such as a skillet). This step should remove moisture from the tomatoes and the cheese, which will prevent your pizza from becoming too soggy.

5. 5

   Place the oven racks into the second highest row. Place a pizza steel, pizza stone or, at the very least, a heavy baking sheet into the oven and preheat it to 550°F (288°C) for at least 45 minutes. I use pizza steel; a baking sheet may not provide sufficient heat for this style of pizza.

6. 6

   To make the sauce: blend the drained tomatoes with 1/2 heaping tsp (2.5 ml) of kosher salt until smooth.

7. 7

   When ready to cook, dust the surface with flour. I do this on top of parchment paper to prevent the pizza from sticking. Stretch the pizza out into a 12-inch (30 cm) circle. Try your very best to never use a rolling pin. Stretch gently until the pizza is no more than 3 mm thick (except the edges—allow those to be a bit thicker).

8. 8

   Spread about 3 tbsp (45 ml) of tomato sauce on top of your pizza. Season it with some more kosher salt. It's very little sauce, but this pizza is all about the quality of the dough. Place 1/4 of your cheese chunks on top of the sauce. Drizzle it lightly with some olive oil. Transfer the pizza to the oven, placing it on top of your preheated baking steel. Bake for 2.5 minutes, then switch the broiler to high and broil for an additional 2 minutes until the pizza is nicely charred in spots.

9. 9

   Remove the pizza to a cutting board and top it with some fresh basil. Cut it into pieces and enjoy immediately. It should be soft, elastic, tender, fragrant and maintain its shape when you fold it while devouring it! Repeat with the remaining dough balls.