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Ingredients

• For the dough:
• 2 cups 2 tablespoons (12 ounces or 340 grams)bread flour (preferably Italian type 'OO'), plus more for dusting
• 1 teaspoon (.2 ounces or 6 grams) instant yeast
• 1 1/2 teaspoons (.25 ounces or 7.2 grams) salt
• 1 cup (8 ounces or 237 grams) water
• For the pizza:
• 1 (14.4 ounce) can whole peeled tomatoes, preferably San Marzano, drained
• 1/2 cup extra virgin olive oil
• 4 cloves garlic
• Kosher salt
• 6 ounces shredded mozzarella, fontina, or Jack cheese
• 2 ounces Parmiggiano-Reggiano or Pecorino Romano
• 1/2 cup finely chopped basil leaves

Description

Serious Eats