-
1. Combine the bread flour, instant yeast, 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 a lightly floured surface and knead for 8–10 minutes until smooth, elastic, and passes the windowpane test.
300 g Strong bread flour (or '00' flour),
0.5 tsp Instant yeast,
1 tsp Fine sea salt,
195 ml Water (lukewarm),
2 tbsp Extra virgin olive oil
-
2. Divide the dough into 2 equal balls. Place each on a lightly oiled surface, cover with a damp cloth or cling film, and leave to rest at room temperature for at least 1 hour (or up to 24 hours in the fridge for deeper flavour).
-
3. While the dough rests, make the sauce. Crush the San Marzano tomatoes by hand or with a fork into a rough, chunky purée. Finely mince the garlic cloves and stir into the tomatoes along with a pinch of fine sea salt. Do not cook — this is a raw, fresh sauce that will cook on the pizza itself.
1 tsp Fine sea salt,
1 can Canned whole San Marzano tomatoes,
2 clove Garlic clove
-
4. In a small bowl, combine the honey and red chili flakes. Stir well and set aside to allow the heat to infuse into the honey.
2 tbsp Honey,
0.8 tsp Red chili flakes
-
5. Place a baking steel or heavy oven tray on the highest rack of your oven and preheat to the maximum temperature — ideally 250°C (480°F) — for at least 30 minutes to get it searingly hot.
-
6. On a lightly floured surface, stretch one dough ball by hand into a rough 10–12 inch round, working from the centre outward. Avoid using a rolling pin — stretch gently to keep the air in the crust. Transfer to a sheet of baking parchment.
-
7. Spoon a thin, even layer of tomato sauce over the base, leaving a 1-inch border for the crust. Tear the fresh mozzarella into irregular pieces and distribute evenly across the sauce. Season with a small pinch of flaky sea salt.
250 g Fresh mozzarella,
1 pinch Flaky sea salt
-
8. Slide the pizza (on its parchment) onto the preheated baking steel or tray. Bake for 8–11 minutes until the crust is deeply golden and blistered and the mozzarella is bubbling and lightly charred in spots. Repeat for the second pizza.
-
9. Remove the pizza from the oven and immediately scatter fresh basil leaves over the top — the residual heat will wilt them perfectly. Drizzle generously with the chili honey and serve right away.
15 piece Fresh basil leaves,
2 tbsp Honey,
0.8 tsp Red chili flakes
By james