14 ounces flour (recommende: 00)
1 tablespoon extra-virgin olive oil
Pinch sea salt
1 ounce fresh yeast
1 1/4 cups tepid water
Topping, recipe follows
1 pound pendula tomatoes or 2 1/2 cups fresh tomato sauce
1 clove garlic, crushed in garlic press
Extra-virgin olive oil, plus more for drizzling
10 ounces Buffalo mozzarella, roughly chopped, see Cook's note*
12 basil leaves
1 cup Parmesan, optional
Add more water if dough seems too dry. We find that it's better to use mozzarella which is 2 days old, because it's less watery.
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