Combine 500 grams bread flour, 325 grams water, 10 grams sea salt and 1 gram active dry yeast at 75°F room temperature. Knead by pressing with the heel of your hand and turning 90 degrees for 8 minutes. (I tested a shorter knead first and the dough stayed tight. This timing gave the best stretch.) Cover the dough and rest it for 2 hours at 75°F, then divide into four portions. You'll see a smoother surface with tiny air pockets forming. Miss this rest and the dough snaps back during shaping. Resting allows gluten strands to relax and hold gas properly.

Shape each dough portion into a 10-inch round at 70°F after resting for 30 minutes. Press from the center outward with fingertips and leave a thicker rim around the edge. Keep the dough moving gently so the shape stays uneven and natural. The surface becomes thin in the center and soft around the border. You'll notice a stretchy texture and visible bubbles near the rim. Overworking it now makes the crust dense. Gentle shaping keeps the trapped air inside the crust. Preheat the oven to 500°F now so it's fully hot by the time the pan goes in.

Spread 3 tablespoons crushed San Marzano tomatoes over each dough round at room temperature. Add 100 grams torn fresh mozzarella and 4 basil leaves using your fingers. Work quickly within 5 minutes so the dough surface stays firm. The sauce should look bright red and slightly textured while the mozzarella sits in uneven patches. You'll smell fresh tomato and basil immediately. Too much topping makes the center watery. Balanced layers help the crust bake evenly.

Bake each topped pizza at 500°F for 7 to 9 minutes until the crust expands and the cheese melts. Rotate the pizza halfway through using a gentle turning motion to brown uneven areas. (My first batch baked at 425°F and the center stayed soft. The hotter oven fixed the crust.) You'll see dark blistered spots on the rim and bubbling mozzarella across the surface. You'll smell toasted flour and roasted tomatoes. Miss the timing and the cheese separates before the crust develops. High heat creates the classic blistered texture of Napoli-style pizza.

Transfer the baked pizza to serving plates at 75°F and finish with 2 fresh basil leaves and 1 teaspoon extra virgin olive oil. Let it sit for 2 minutes before slicing with a gentle downward motion. The toppings settle while the crust stays crisp. The finished pizza shows melted mozzarella pools, irregular golden edges and fresh green basil. You'll hear a slight crust crackle when cutting. Slice too soon and the cheese can slide away. A short rest keeps the structure balanced and the toppings in place.