Caprese Pizza

Combine the flour, yeast, sugar, and fine sea salt in a large bowl. Add the lukewarm water and olive oil, then mix until a shaggy dough forms. Turn out onto an unfloured surface and knead for 8–10 minutes until smooth and elastic. Divide into 2 equal balls and place each in a lightly oiled container.

Cover the dough containers tightly and refrigerate for 48–72 hours.

Remove the dough from the refrigerator and leave at room temperature, still covered, for 2 hours before shaping.

Crush the drained San Marzano tomatoes by hand into a bowl. Stir in the minced garlic, dried oregano, half the flaky sea salt, and 1 tbsp olive oil. Set the sauce aside.

Place a baking steel or heavy baking sheet on the top rack of the oven and preheat to its maximum temperature (240–250°C / 475°F) for at least 45 minutes.

On a lightly floured surface, stretch one dough ball by hand into a roughly 30 cm round, working from the centre outward and leaving a 2 cm border for the crust. Transfer to a floured pizza peel or the back of a flat baking tray.

Spoon half the tomato sauce over the base, leaving the border bare, and slide the pizza onto the preheated steel or baking sheet. Bake for 10–12 minutes until the crust is deeply golden and charred in spots and the sauce is bubbling.

Remove the pizza from the oven and immediately scatter half the torn buffalo mozzarella and half the sliced vine tomatoes over the hot base. The residual heat will gently warm, but not fully melt, the mozzarella.

Finish with half the fresh basil leaves, a drizzle of extra-virgin olive oil and balsamic glaze, the remaining flaky sea salt, and black pepper. Repeat with the second dough ball and remaining toppings. Slice and serve immediately.