Ingredients:

  • 2 cups Strong Bread Flour (or '00' flour), plus extra for dusting
  • 1 teaspoon Instant Yeast (Fast-action)
  • 1/2 teaspoon Fine Sea Salt
  • 3/4 cup Warm Water (approx. 105°F/40°C)
  • 1 tablespoon Extra Virgin Olive Oil (EVOO), plus extra for coating bowl
  • 1 cup Cherry Tomatoes, halved
  • 1 teaspoon Extra Virgin Olive Oil (For roasting tomatoes)
  • 6 oz Low-Moisture Mozzarella, grated or torn
  • 1/2 cup Basil Pesto (high-quality jarred or homemade)
  • 1/4 cup Freshly Grated Parmesan/Pecorino
  • 2 tablespoons Pine Nuts (Optional, toasted)
  • Small handful Fresh Basil Leaves
  • Flaky Sea Salt & Freshly Ground Black Pepper, To taste

Instructions:

  1. Activate: In a large bowl, whisk together the warm water and instant yeast. Let sit for 5 minutes.
  2. Combine Dry & Mix: Combine the flour and salt. Add the olive oil and the liquid mixture to the flour. Mix until a shaggy dough forms, then knead for 5–7 minutes until the dough is smooth and elastic.
  3. Prove: Place the dough in a lightly oiled bowl, cover tightly, and place in a warm spot to rise for 60–90 minutes, until doubled in size.
  4. Divide: Punch down the risen dough gently and divide it into two equal balls. Let them rest on a lightly floured surface for 15 minutes.
  5. Roast Tomatoes: Toss the halved cherry tomatoes with 1 tsp of EVOO, salt, and pepper. Roast in a 350°F (175°C) oven for 10-15 minutes until slightly softened. Set aside. Prepare the mozzarella and toast pine nuts if using.
  6. Heat the Oven: Place a pizza stone/steel on the middle rack. Preheat the oven to the highest possible temperature (ideally 500°F/260°C or higher). Allow the stone/steel to preheat for a full 30–45 minutes.
  7. Shape Dough: Lightly dust a pizza peel with semolina flour or cornmeal. Take one dough ball and stretch or roll it into a 10–12 inch circle, maintaining a slightly thicker crust edge.
  8. Assemble: Spread half of the pesto evenly over the dough, leaving a 1-inch border. Distribute half of the grated mozzarella, then top with half of the roasted cherry tomatoes, pine nuts (if using), and a light dusting of grated Parmesan.
  9. Bake: Carefully slide the assembled pizza onto the preheated pizza stone/steel. Bake for 10–15 minutes until the crust is golden brown and the cheese is melted and bubbling.
  10. Garnish and Serve: Remove the pizza. Drizzle with a tiny bit of fresh EVOO, garnish generously with fresh basil leaves, and sprinkle with flaky sea salt. Let the pizza rest for 2 minutes before slicing and serving. Repeat with the second dough ball.