Make the dough

1. In a large bowl, mix flour and water until a shaggy mass forms; autolyse 20 minutes if time allows.
2. Sprinkle yeast over the dough (or dissolve in warm water for quick-rise) and mix until incorporated.
3. Add salt and olive oil (if using) and knead by hand or mixer 6–8 minutes until smooth and slightly tacky.
4. Divide dough into two equal portions, shape into tight balls, place in lightly oiled containers and cover.
5. Fermentation options: refrigerate 18–24 hrs for best flavor (cold ferment) or leave at warm room temp 1.5–2 hrs for same-day quick-rise.

Prepare sauce & toppings

1. Crush canned tomatoes by hand into a bowl, season with 1/2 tsp salt, a drizzle of oil, and torn basil; do not cook.
2. Drain mozzarella on paper towels, tear into small pieces and set aside to remove excess moisture.
3. If using a pizza stone or steel, place it on the top rack of the oven before preheating.

Shape, preheat & assemble

1. About 45–60 minutes before baking, remove cold dough from fridge and let warm to room temperature, covered.
2. Preheat oven to highest temperature (250–290°C / 485–550°F) for at least 45 minutes with stone/steel in place.
3. On a lightly floured surface, press a dough ball from center outward with fingers to form a 25–30 cm (10–12") disc, leaving a 1–1.5 cm rim.
4. Dust a peel or inverted baking sheet with semolina, transfer shaped dough to peel, spread 2–3 tbsp sauce leaving the rim, add torn mozzarella sparingly.

Bake & finish

1. Slide pizza onto the preheated stone/steel and bake 6–10 minutes until crust is blistered and charred in spots and cheese is melted.
2. Rotate pizza halfway if your oven cooks unevenly; adjust time slightly for higher or lower temps.
3. Remove pizza, finish with fresh basil leaves and a light drizzle of extra-virgin olive oil, slice and serve immediately.