Directions

1. 1.
   Heat a wood-fired oven (or home oven with pizza stone/steel) to its maximum temperature — ideally 450–500°C (850–900°F). Preheat at least 1 hour.
2. 2.
   On a floured surface, hand-stretch a dough ball to 30 cm (12 in). Never use a rolling pin — the rim should stay airy.
3. 3.
   Spoon sauce in a spiral from the center, leaving a 2 cm border for the crust. Tear mozzarella and distribute evenly.
4. 4.
   Slide onto the stone. Bake 60–90 seconds in a wood-fired oven (6–8 minutes in a home oven) until crust is charred in spots and cheese is bubbling.
5. 5.
   Remove from oven. Add fresh basil, a drizzle of extra-virgin olive oil, and a pinch of flaky salt. Serve immediately.