Amo Restaurant

Step 1. In a large bowl, whisk together the flour, yeast, and salt. Gradually add the warm water and stir until a shaggy dough forms.

Step 2. Turn the dough onto a floured surface and knead for 8-10 minutes until smooth and elastic. Place in a lightly oiled bowl, cover, and let rise for 2 hours until doubled in size.

Step 3. Preheat your oven to its highest setting, ideally 500°F (260°C), and place a pizza stone or inverted heavy baking sheet inside to heat for at least 45 minutes.

Step 4. Drain the fresh mozzarella and pat dry with paper towels to prevent excess moisture. Hand-crush the San Marzano tomatoes in a bowl and season with a pinch of salt.

Step 5. Divide the dough into two equal portions. Gently stretch each portion into a 10-12 inch circle on a piece of parchment paper or a floured pizza peel.

Step 6. Spread a thin layer of the crushed tomatoes over the dough, leaving a 1-inch border for the crust. Top with torn pieces of fresh mozzarella and a drizzle of olive oil.

Step 7. Carefully slide the pizza onto the hot stone and bake for 7-10 minutes until the crust is charred and the cheese is bubbly and slightly browned.

Step 8. Remove from the oven and immediately top with fresh basil leaves. Let rest for 2 minutes before slicing.