• To a large mixing bowl add the water. Pour in the salt and mix until dissolved.
• Add the flour followed by the yeast and mix with a wooden spoon until a shaggy dough forms.

By hand

• Continue bringing the dough together with your hands until everything is incorporated. The dough will not be smooth and that's ok! Knead the dough for 5-7 minutes until it comes together.
• Allow the dough to relax for 5 minutes. Pour yourself a beverage.
• Knead it one more time for about 2 minutes after which you'll have a nice smooth ball. If you don't, let it rest again and hang out and try one more time.
• Place the dough in a bowl covered with plastic wrap and then a clean dishtowel and allow to rise for anywhere from 4-8 hours.

  You can even do this overnight. It won't hurt the dough to sit in the fridge even for up to 24 hours (I did this and the flavor of the crust was incredible!).

When ready to bake the pizza

• Set the oven rack in the center of the oven and add a baking stone to accommodate a 13" pizza.
• Preheat the oven to 500˚. You can use convection here.
• After the rising time is up, flour a clean countertop or cutting board with the same "00" flour. Turn the dough onto the board and form it into a disc that is the same thickness.
• Using your fingers, gently pat on the dough in the center, lightly using your fingertips to push the dough outwards. Work your way around the dough to make a circle. Leave a 1" raised edge. The ultimate goal is about 13" in diameter which will fit your pizza stone and peels.
• Transfer the pizza dough to a pizza peel that has been heavily sprinkled with cornmeal.
• In a medium bowl, crush the tomatoes with your hands until smaller pieces are made. Mix in olive oil and sea salt. Stir to combine.
• Start with ½ cup of tomato sauce at a time and spread on on the pizza crust, not touching the rim.
• Break up pieces of fresh mozzarella and scatter over pizza. Season with salt and pepper.
• Carefully shimmy the pizza off the peel on to the stone in the preheated oven. Set a timer for 10 minutes. Remove from oven when golden and crispy.
• Drizzle with olive oil and season with salt and pepper. Sprinkle on some fresh sliced basil. Allow to cool for a few minutes before slicing. Mangia!