Dough

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• Weigh flour, water, salt, and yeast on a scale
• Mix and knead dough until smooth and elastic
• Let dough rise for 2 hours at room temperature, or 24-72 hours in the fridge
• Divide dough into balls of about 250-280g each
• Rest the dough balls for 30 minutes before shaping

Sauce and toppings

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• Prepare tomato sauce with crushed tomatoes, salt, and olive oil
• Grate or slice mozzarella and drain excess water
• Slice vegetable toppings thinly
• Pre-cook any meat toppings such as sausage or bacon
• Pick fresh basil or herbs for finishing

Oven and baking

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• Preheat the oven to its maximum temperature
• Preheat a pizza stone or steel for at least 45 minutes
• Stretch the dough by hand from the center outward
• Top with sauce, cheese, and toppings without overloading the base
• Slide the pizza onto the stone with a floured peel

Baking and serving

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• Bake until the crust is charred in spots About 6-10 minutes in a home oven.
• Rotate the pizza halfway through baking
• Let the pizza rest for 2 minutes before slicing
• Drizzle with olive oil or chili oil to finish
• Slice and serve immediately while hot