Dough:
>600 ml lukewarm water + 2 tbsp sea salt, mix until dissolved
>add 1 cup 00 flour and hand mix until dissolved
>add 1/5 tsp instant dry yeast and mix
>add 7 more cups 00 flour, mix until uniform mass, rest for 20-30 min
>knead on floured surface until smooth and elastic, form into ball, and let it rise in an oiled and sealed container for 18 hours at room temp
>partition dough 5 ways and shape into tight smooth balls
>rise at room temp for another 6 hours (you can then refrigerate)

Sauce:
>hand crush 1 tin San Marzano tomatoes until slightly chunky and silky in consistency
>add 1 1/2 tsp sea salt + 10 torn basil leaves

Shaping The Pizza:
>let dough come to room temp
>lightly coat dough and work surface with flour
>slightly stretch the dough out by pulling with your hands so its flat and circular
>working outwards, press your fingers into the dough and create dimples, pushing all the air bubbles out into the crust, leaving about half an inch untouched at the edges
>do this 3 times on the same side until all air bubbles are pushed to crust
>drape dough on your knuckles and rotate your hands, using gravity to stretch it out. Do this until very thin (you should be able to see light passing through)
>transfer dough to floured peel and do final shaping

Traditional Oven Settings:
>place pizza stone on lowest rack and preheat oven to 550 °F for 1 hour
>move stone to highest rack and set to broil 10 minutes before loading your pizza
>add 7-8 tbsp of sauce to pizza on peel, then slide into oven
>set oven to 550 °F and bake for 4 minutes
>remove pizza base and distribute 125 g chunks of fresh Mozz (make sure your strain and dry if it was in brine) + finely grated Pecorino Romano + 1 tsp olive oil
>bake in oven for 2 minutes then broil for another 1-2 minutes until cheese is lightly melted and crust is charred
>drizzle olive oil and add basil leaves
>cut 4 ways with SCISSORS (IF YOU DON'T DO THIS STEP YOU'RE A FUCKING NIGGER)
>pair with nice wine

Buona cena.

24hr Margherita Pizza for the anons. (Makes 5 'zas)

Dough:
>600 ml lukewarm water + 2 tbsp sea salt, mix until dissolved
>add 1 cup 00 flour and hand mix until dissolved
>add 1/5 tsp instant dry yeast and mix
>add 7 more cups 00 flour, mix until uniform mass, let it rest for 20-30 min
>knead for a few minutes on floured surface until smooth and elastic, form into ball, and let it rise in an oiled and sealed container for 18 hours at room temp
>partition dough 5 ways and shape into tight smooth balls and rise at room temp for another 6 hours (you can refrigerate afterwards)

Sauce:
>hand crush 1 tin San Marzano tomatoes until slightly chunky and silky in consistency
>add 1 1/2 tsp sea salt + 10 torn basil leaves

Shaping The Pizza:
>let dough come to room temp
>lightly coat pizza and work surface with flour
>slightly stretch the dough out by pulling with your hands so its flat and circular
>working outwards, press your fingers into the dough and create small dimples, pushing all the air bubbles out into the crust, leaving about half an inch untouched at the edges
>do this about 3 times on the same side until all air bubbles are pushed to crust
>drape the dough on your knuckles and rotate your hands, using gravity to stretch it out. Do this until its very thin (you should be able to see light passing through)
>transfer dough to floured peel and do final shaping

Traditional Oven Settings:
>place pizza stone on lowest rack and preheat oven to 550 °F for 1 hour
>move stone to highest rack and set to broil 10 minutes before loading your pizza
>add 7-8 tbsp of sauce to pizza on peel, then slide into oven
>set oven to 550 °F and bake for 4 minutes
>remove pizza base and add about 125 g chunks of fresh Mozz (make sure your strain and dry if it was in brine) + finely grated Pecorino Romano + 1 tsp olive oil
>bake in oven for 2 minutes then broil for another 1-2 minutes until cheese is lightly melted and crust is charred
>drizzle olive oil and basil leaves