3⅓ Cups flour, (500 grams)
1⅓ Cups water, (300 grams)
1 Tsp yeast
1-2 Tsp salt
toppings
3 TBSP whole tomtoes, pureed( I use San Marzano)
salt
pepper
½ Cup mozzarella cheese
capers
anchovies
vegetables, thinly sliced
ricotta
arugula

1.Place flour on flat surface and make a well in the center. Sprinkle the outside rim with salt.

2.Combine the water and yeast and stir to combine. Pour into the center of the well and as you pour start incorporating the flour with a fork slowly around the wall until the dough is too stiff to work with a fork. Continue blending the flour and water with you hands until a soft dough forms and all the flour is incorporated.

3.Place the dough in a bowl. Cover with a cloth and let rise for 3 hours at room temperature.

4.Refrigerate overnight- 10-12 hours. Remove from refrigerator and cut dough into 4 equal parts. Gently form into balls and let rest 2-3 hours at room temperature.

5.When it’s time to form the pizza shells, preheat oven to 450. If you have a pizza stone, place it in the oven.
Prepare four sheets of parchment 12”X15”- one for each pizza.

6.When you start to form the crust, cover your hands with a generous amount of flour and pick up a ball. (Here’s where watching Mauro was easier than explaining ,but I’ll try.) Remember to treat the dough gently. Start to form the round of dough with your hands into a ball. Place your fists together underneath the dough and gently pull apart rotating the dough stretching the crust as you go.( Remember those videos of them tossing pizza dough in the air? Well you are accomplishing the same thing without the drama.) When you have about a 5-6” circle, place the crust on the parchment. The outside edges will be thicker than the center..With your fingers, gently push on the bubbles on the outside of the crust enlarging the crust as you go and making the thickness uniform.. When you finish the circle should be about 8”- Or the width of your hand spread apart.

7.Now for the toppings- the tomato sauce on an Italian pizza is very simple- Crushed tomatoes ( I use San Marzano) through the food processor, a little dried oregano, salt, pepper and a drizzle of olive oil topped with shredded mozzarella. Keep a light hand with all ingredients. Three tablespoons may not seem like much for the sauce but it’s all about balance.

8.Slide the pizza into the oven on the parchment and bake for 9-10 minutes.

9.This crust works with the toppings of your choice-white pizza, margaritas pizza, vegetarian pizza- go for it!

Notes:If you have metric scale ,I recommend weighing the dough ingredients and using the metric measures .

The length of time it takes to proof this dough is almost 18 hours. But it is well worth it. You can find recipes with just a quick rise but the tenderness and crispness of the crust won’t be matched.