Pizza

Instructions

Prepare the dough (the day before)

• Activate the yeast: In a large bowl, mix the yeast, sugar, and ½ cup of warm water. Let it sit for 5 minutes until creamy and foamy. If it doesn't foam, your yeast may be old.

• Combine ingredients: Add the remaining 1 cup of water, 3 cups of flour, salt, and 2 tbsp olive oil to the yeast mixture. Stir until the flour is hydrated and a shaggy dough forms.

• Ferment the dough: Cover the bowl tightly with plastic wrap and let it rise at room temperature for 4–5 hours, or until doubled in size.

• Refrigerate: Transfer the dough to a lightly oiled bowl, cover tightly, and refrigerate for at least 24 hours and up to 5 days. This long, cold fermentation develops a complex flavor. 

Time to Bake​

• Preheat the oven: Preheat your oven to its highest temperature (500-550°F).

• Prep the dough: Take the dough out of the fridge to bring it to room temperature.

• Form the pizza: Divide the dough in half for two pizzas. Lightly flour your work surface and stretch the dough with your fingertips, leaving a rim for the crust.

• Transfer the dough: Place the stretched dough on a pizza peel or parchment paper dusted with cornmeal or flour. Give it a little shake to ensure it's not sticking. 

Toppings​

• Add toppings: Spread a thin layer of sauce evenly over the dough. Arrange the fresh mozzarella slices, leaving space between them for even cooking. Sprinkle with Parmesan cheese.

• Bake the pizza: Slide the pizza onto the hot stone or baking sheet and bake for 8–15 minutes. The pizza is ready when the crust is golden brown and the cheese is bubbling.

• Finish and serve: Remove the pizza from the oven, top with fresh basil leaves, and drizzle with a little olive oil. Serve immediately and enjoy the perfect homemade pizza.