Amazing Stone Oven Pizza

Description

This authentic Italian pizza recipe features a thin, crisp crust, topped with a rich tomato sauce and creamy mozzarella cheese, finished with a sprinkle of fresh green leaves like basil or arugula for a vibrant touch. Stone oven baking imbues the pizza with a smoky flavor and perfectly charred edges, embodying the essence of traditional Italian pizzerias. Each bite melds the tangy sweetness of tomatoes with the melt-in-your-mouth mozzarella, while the greens add a fresh, peppery note, creating a harmonious blend of flavors.

Ingredients

For the Pizza Dough:

• Bread flour - 500 grams (about 4 cups), plus more for dusting
• Instant yeast - 7 grams (1 packet or 2 1/4 teaspoons)
• Warm water - 325 ml (about 1 1/3 cups)
• Salt - 10 grams (about 2 teaspoons)
• Olive oil - 2 tablespoons, plus extra for greasing

For the Tomato Base:

• Canned whole peeled tomatoes - 400 grams (14 ounces), blended until smooth
• Olive oil - 2 tablespoons
• Garlic - 2 cloves, minced
• Salt - to taste
• Sugar - a pinch (optional, to balance acidity)
• Dried oregano or basil - 1 teaspoon

Toppings:

• Fresh mozzarella cheese - 250 grams (about 8.8 ounces), sliced or torn into small pieces
• Fresh green leaves - a handful of basil leaves or arugula, for garnish after baking

Optional:

• Freshly ground black pepper - to taste
• Extra virgin olive oil - for drizzling before serving

Steps

For the dough:

1. Mix the ingredients:
   • In a large mixing bowl, combine the flour and salt.
   • In a separate bowl, mix the warm water and yeast, letting it sit for a few minutes until frothy.
   • Add the yeast mixture and olive oil to the flour, mixing until a dough forms.
2. Knead the Dough:
   • Turn the dough out onto a floured surface and knead for about 10 minutes, until smooth and elastic.
   • Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for about 1-2 hours, or until it doubles in size.

For the Tomato Base: