A classic recipe from a master pizzaiolo!
1 7-oz. dough ball
3 oz. simple pizza sauce (vine-ripened tomato passed through a food mill)
3 oz. fresh mozzarella cheese (1/2 dice, patted dry)
Sea salt, to taste
Extra-virgin olive oil, for drizzling
3 large fresh basil leaves, torn (or 12 small leaves, whole)
Fresh Parmagiano-Reggiano or Grana Padano, grated
Remove dough ball from refrigerator and let warm to room temperature (at least 1 hour). Stretch dough to 10” diameter, leaving a ½ rim around the edge, working from the center out. Spread sauce evenly up to the line where rim begins. Top with diced mozzarella. Season with sea salt and drizzle with extra-virgin olive oil. Bake pizza directly on hearth at 550°F or higher. Top finished pizza with basil and grated cheese.
(Note: If you prefer to put basil on the pizza before baking, it should be placed under the cheese to retain the flavor.)