• Add the water to your stand mixer bowl, then add two handfuls of 00 flour along with the salt and dry yeast. Start the mixer and let it run for about 30 seconds to help activate the yeast and combine the ingredients.
• Gradually add the flour. Start with roughly half of it and continue mixing until the dough begins coming together. Ideally, you want the dough temperature to stay between 23°C-26°C (73°F-79°F).
• Continue adding the remaining flour a spoonful at a time until all the flour is incorporated and the dough becomes smooth and elastic. The final dough temperature should be around 25°C (77°F).
• Before forming the dough balls, lightly dust your pizza tray with fine semolina so the dough does not stick. If using individual airtight containers instead, add a small drizzle of extra virgin olive oil and spread it around the inside of each container.
• Transfer the dough onto a clean work surface. Slap it down firmly a few times, then knead it back and forth using the palm of your hand until smooth.
• Use a dough scraper to divide the dough into portions. For 7 dough balls, aim for approximately 250g (0.55lb) each. For 6 dough balls, aim for roughly 270g (0.6lb) each.
• To shape the dough balls, hold one portion in your hand with three fingers curled underneath while your thumb and index finger guide the dough. Fold the edges inward while rotating it until a smooth ball forms. Gently rub the dough against the bench to tighten the surface, then tuck the bottom underneath to fully seal it.
• Alternatively, place the dough on the clean kitchen counter and roll it in circular motions until round and smooth. Once shaped, transfer the dough balls onto your tray or into containers, leaving enough space between each one for rising.
• Cover the dough well and place it in the refrigerator for 16-24 hours. Remove the dough from the fridge around 4 hours before stretching and keep it covered while it comes back to room temperature. This final rest helps the dough relax, making it much easier to stretch into pizza bases.

Stretching the Pizza Dough Ball

• After the dough has rested overnight in the fridge and spent 4 hours at room temperature, dust the ball of dough lightly with semolina then use a scraper to gently lift one ball from the tray. Place it into a small bowl filled with semolina so both sides are coated well.
• Sprinkle a little semolina on top of the dough, flip it over, and coat the other side. This helps prevent sticking when you stretch.
• While the dough is still in the bowl, gently press the centre using your fingertips, pushing the air outward toward the edges. This is the beginning of the cornicione, the puffed, airy crust around the pizza.
• Transfer the dough onto a clean work surface and continue pressing from the centre outward while rotating the dough as you go. The middle should become thin while the outer edge stays full of air.
• To stretch it further, gently slap the dough outward using your hands or lift it onto your fingers and rotate it slowly, letting gravity help shape the pizza naturally. This keeps the base light and thin while protecting all the beautiful air bubbles around the crust.

Cooking the Pizza

• Dust a small amount of semolina onto your pizza peel, then place the stretched dough on top.
• We need to work quickly. Spread crushed peeled tomatoes evenly across the centre of the pizza, leaving the edges untouched so the crust can rise properly. Tear fresh basil leaves using your hands and scatter them over the sauce, then add slices of well-drained fresh mozzarella. Finish with a light drizzle of extra virgin olive oil.
• Transfer the pizza into a pizza oven preheated to 350°C / 662°F.
• Cook the pizza for about 30 seconds on one side, then gently lift and rotate it, continuing to turn every 20-30 seconds so it cooks evenly. The exact cooking time will vary depending on your oven and the heat inside.
• You will know the pizza is ready when the crust has puffed up beautifully, the edges are golden brown with small charred spots, the mozzarella is bubbling, and the underside feels crisp with leopard spotting underneath. If the crust still looks pale in some areas, rotate the pizza again and leave it in for a few more seconds until evenly cooked.