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Ingredients

• 20 ounces (4 cups) Italian tipo '00' flour (see note), plus extra for dusting dough
• .3 ounces (about 2 1/4 teaspoons) kosher salt, plus extra for assembly
• .2 ounces (about 1 teaspoon) active dry yeast
• .2 ounces (about 2 teaspoons) sugar
• 12 ounces water
• 1 (14-ounce) can whole peeled Italian tomatoes
• 12 ounces buffalo mozzarella or fresh cow's milk mozzarella
• 6 tablespoons extra virgin olive oil
• 24 basil leaves

Description

Serious Eats