A high-hydration sourdough crust fermented for 48 hours to develop a complex flavor and airy cornicione. Topped with premium DOP buffalo mozzarella and aromatic basil for a sophisticated Neapolitan-style finish.

Ingredients :

100g Active Sourdough Starter (100% hydration)
350g Filtered Water (20°C)
500g Type 00 Flour
15g Fine Sea Salt
400g Buffalo Mozzarella, drained and sliced
200g San Marzano Tomato Puree
30ml Extra Virgin Olive Oil
1 bunch Fresh Organic Basil
20g Semolina for dusting

Method :

1. In a large glass bowl, whisk the active sourdough starter into the filtered water until fully dissolved.
2. Incorporate the Type 00 flour and sea salt into the liquid, mixing by hand until no dry flour remains.
3. Cover and rest for 30 minutes, then perform a series of four stretch-and-folds at 30-minute intervals to develop the gluten network.
4. Allow the dough to bulk ferment at room temperature (21°C) for 4 hours, then transfer to the refrigerator for a 48-hour cold ferment.
5. Divide the cold dough into four 240g portions, shape into tight rounds, and place in a proofing box for 5 hours until they reach room temperature.
6. Place a pizza steel or stone on the highest rack of the oven and preheat to 290°C (550°F) for at least one hour.
7. On a surface dusted with semolina, hand-stretch each dough ball from the center outward, preserving the air in the outer rim.
8. Spread 50g of San Marzano puree in a thin layer and top with 100g of drained buffalo mozzarella slices.
9. Transfer the pizza to the oven and bake for 6 to 9 minutes until the crust shows characteristic leopard-spotting and the cheese is bubbling.
10. Remove from the oven and immediately garnish with fresh basil leaves and a drizzle of extra virgin olive oil.

Recipe Notes :

The buffalo mozzarella must be sliced and drained on paper towels for at least 3 hours before use to prevent excess moisture from softening the crust. Use a high-protein flour to ensure the structure can withstand the long fermentation period.