The recipe for this classic pie will work in home ovens; it's our adaptation of a recipe from chef Tony Gemignani, owner of Tony's Pizza Napoletana in San Francisco.
This recipe for the classic Italian pizza, our version of the pie served by Chef Tony Gemignani of Tony's Pizza Napoletana, is adapted for home ovens.
makes four 12-inch pizzas
1 1⁄2 tsp. active dry yeast
7 cups 00 flour, preferably Caputo brand, plus more
4 tsp. sugar
4 1⁄2 tsp. kosher salt, plus more to taste
1 tsp. extra-virgin olive oil, preferably Olivestri Siloro brand, plus more for drizzling
1 (28-oz.) can whole peeled San Marzano tomatoes, preferably Cento brand, undrained, passed through a food mill
8 oz. mozzarella fior di latte ovoline or mozzarella di buffala, thinly sliced and patted dry with paper towels
16 basil leaves, torn by hand
Make the dough: In a small bowl, whisk together yeast and 3⁄4 cup plus 2 tbsp. water heated to 85º. Let sit for 10 minutes. Put flour and sugar into bowl of a stand mixer fitted with a dough hook. Mix on low speed to combine. With mixer on, add yeast mixture, 1 tsp. oil, and 1 1⁄2 cups ice-cold water; knead until smooth and a dough forms around hook, 7 minutes. Add salt and continue kneading for 2 minutes more. (If dough feels dry, add a few tbsp. cold water.) Divide dough into four portions, roll into tight balls, and transfer to a lightly floured baking sheet. Cover with plastic wrap and refrigerate overnight.
Remove dough from refrigerator and let come to room temperature. Put a pizza stone on lowest rack in oven and heat oven to 500º; heat for at least 40 minutes.
Make the pizzas: Working with one piece of dough at a time, dust with flour; using your hands, stretch and shape dough into a 11–13-inch circle. Transfer dough to a sheet of parchment paper. Drizzle oil around rim of dough. Spoon about 1⁄4 cup tomato sauce onto dough, leaving a 1-inch border. Season with salt. Arrange one quarter of cheese evenly over pizza. Drizzle pizza with more oil; using a pizza paddle or grasping the edges of the parchment paper, transfer pizza to pizza stone. Bake until golden brown, about 13 minutes. Slide parchment paper onto a pizza paddle or the back of a baking sheet and transfer to a work surface. Top with basil, drizzle with more oil, if you like, and slice. Repeat with remaining dough and toppings, and reserve remaining sauce for another use, such as pasta.