• 3½ cups bread flour / tipo "00" (450g)
• 1¼ cups lukewarm water (300ml)
• 2¼ teaspoons instant yeast (7g)
• 1 teaspoon sugar
• 1½ teaspoons salt
• 2 tablespoons olive oil

• ½ cup tomato sauce (or crushed San Marzano tomatoes)
• 8 oz fresh mozzarella, sliced (225g)
• Fresh basil leaves
• Olive oil, for drizzling
• Sea salt, to taste

In the D'Yeast 2.5L bowl, combine the lukewarm water, sugar, and yeast. Stir gently, cover with the lid, and select the yeast activation program on D'BakerAid. Let it run until the mixture is foamy and active.

In the D'Dough 4.5L bowl, combine the flour and salt. Pour in the activated yeast mixture and olive oil. Mix and knead for 6–8 minutes until the dough is smooth, elastic, and slightly tacky.

Keep the dough in the D'Dough bowl and cover with the lid. Select the White Dough proofing program on D'BakerAid. Let the program complete and the dough double in size.

Turn the dough onto a lightly floured surface and divide into 2 equal pieces. Shape each into a smooth ball, cover, and rest for 10 minutes. On a floured surface or parchment, gently stretch or roll each ball into a 10–12 inch round, leaving a slightly thicker edge for the crust.

Spread a thin layer of tomato sauce over each base. Top with mozzarella slices, arranging them evenly. Drizzle with olive oil and season with a pinch of salt. Add any additional toppings you like — but less is more.

Preheat the oven to 500°F (260°C) with a pizza stone or inverted heavy baking sheet inside for at least 30 minutes. Slide the pizza (on parchment or a peel) onto the hot surface. Bake for 8–10 minutes, until the crust is puffed and charred in spots and the cheese is melted and bubbling.

Remove the pizza and immediately scatter fresh basil leaves on top. Drizzle with a little more olive oil if desired. Slice and serve hot.