For the pizza dough (makes 4 to 6 crusts):
1 kg 00 flour
7 g dry yeast (or 25 g fresh yeast)
20 g salt
700 ml lukewarm water
20 ml extra virgin olive oil
For the pizza sauce:
2 cans peeled tomatoes
20 g salt
Black pepper
20 ml olive oil
50 ml ketchup
2 cloves garlic, grated
1 good handful fresh basil, torn
Dough
Stir together the flour and the yeast and dissolve the salt in the water. Mix together the flour and the water in a food processor or whisk by hand. Knead for about 10 minutes to develop the gluten. Add the oil at the last minute of kneading.
Place the dough in a bowl and cover tightly with cling film. Place the bowl in the refrigerator for at least 24 hours. You can use the dough even after it has been in the refrigerator for 96 hours. Divide the dough into as many crusts and the size you want and shape into balls. Place the balls back in the bowl and tightly cover again with the cling film. Before baking, leave them to rest at room temperature for a few hours more underneath a cloth.
Note! You should dust the surface with a coarser grade flour when shaping the crusts.
Tip the tomatoes into a large vessel with a lid. Add the salt, a dash of pepper, olive oil and ketchup and blitz with a stick blender until smooth. Mix in the garlic and basil, but not with the blender. Instead, use a wooden spoon, for example. Place the dish in the refrigerator for at least 2 to 3 hours to let the flavours develop. You can make the sauce a day in advance and let sit in the refrigerator overnight.
Shape the crusts however you like, put on the toppings of your choice and bake in a Mustang pizza oven at 300 °C for 4 to 5 minutes until the edges are crisp and the cheese has melted and is golden brown.
