Make the dough: In a large bowl, combine Tipo 00 Flour with a pinch of Sea Salt. In a separate small bowl, dissolve Active Dry Yeast in lukewarm Water and let sit until foamy, then add the liquid to the flour.
Mix and knead: Stir until a shaggy dough forms, then knead on a lightly floured surface until smooth and elastic (about 8–12 minutes by hand). Form into a ball, place in a lightly oiled bowl, cover, and let rise until doubled — about 1–2 hours at room temperature, or refrigerate overnight for more flavor.
Divide and rest: Gently deflate the dough, divide into individual portions, shape into tight balls, and let them rest at room temperature for 30–60 minutes so the gluten relaxes and they’re easy to stretch.
Prepare the sauce: Crush Whole San Marzano Tomatoes by hand into a bowl, season lightly with a little Sea Salt to taste. Do not overwork—the sauce should be bright and slightly chunky.
Preheat the oven: Place a pizza stone or steel in the hottest oven you have and preheat at maximum temperature (ideally 500°F/260°C or higher) for at least 45 minutes so the stone is screaming hot.
Shape the pizzas: On a lightly floured surface, take a dough ball and gently press and stretch it from the center outward into a roughly 10–12" round, leaving a slightly thicker rim for the characteristic Neapolitan crust.
Top: Spoon a thin layer of the crushed tomato sauce onto the center of the dough. Tear Fior di Latte Mozzarella into pieces and distribute sparingly so the crust can blister. Scatter a few Fresh Basil leaves and finish with a light drizzle of Extra-Virgin Olive Oil.
Bake: Slide the pizza onto the preheated stone and bake until the crust is puffed and charred in spots and the cheese is melted—about 90–120 seconds in a very hot wood or professional oven, or 6–10 minutes in a home oven depending on temperature.
Finish and serve: Remove from the oven, add a few fresh Fresh Basil leaves if desired, drizzle a little more Extra-Virgin Olive Oil, let rest for a minute, then slice and serve immediately.
