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Soft, charred, and pillowy Neapolitan-style pizza with tomato and mozzarella is the world's gold standard. This mediterranean family staple delivers fresh flavors in every wood-fired slice.
In a large mixing bowl, combine flour, instant yeast, and 1 tsp fine sea salt. Gradually add warm water, mixing with your hand until a shaggy dough forms.
Knead the dough on a floured surface for 8–10 minutes until smooth and elastic, then rest covered for 10 minutes.
Shape dough into a ball, place in a lightly oiled bowl, cover, and let rise at room temperature for 90 minutes, until doubled. Use this time to prepare sauce.
For the sauce, crush San Marzano tomatoes by hand or with a fork. Stir in a pinch of salt and sugar. Do not cook; keep raw for freshness.
After rising, divide dough into 4 balls. Rest for 30 minutes covered. Preheat oven and pizza stone to the highest temperature (500°F or higher) for at least 45 minutes.
Stretch each dough ball into a 10-inch round, holding edge to edge for an airy crust; do not flatten completely.
Spread tomato sauce evenly, arrange mozzarella torn into small pieces, drizzle extra-virgin olive oil, and add basil leaves.
Transfer to preheated stone and bake 6–9 minutes (or 90 seconds in wood-fired oven) until crust is puffed and deeply charred in spots; rotate halfway if needed.
Remove pizza and let cool 1–2 minutes before slicing for best texture and to avoid cheese sliding.
Garnish with extra basil and serve immediately while hot and pillowy.
