Method
1
Mix dough, knead 8 minutes, rest 2 hours then divide into two balls. Cold proof overnight.
2
Stretch a dough ball into a 10 inch circle on a floured peel.
3
Spread crushed tomatoes leaving a 1 inch border, tear in mozzarella.
4
Bake at the hottest oven setting on a steel for 5 minutes, finish with basil and olive oil.