Kith

Step 1. In a large bowl, whisk together the warm water and yeast; let it stand for 5 minutes until slightly foamy. Gradually add the flour and sea salt, mixing until a shaggy dough forms.

Step 2. Turn the dough onto a floured surface and knead for 8-10 minutes until smooth and elastic. Place in a lightly oiled bowl, cover, and let rise in a warm spot for about 2 hours or until doubled in size.

Step 3. Place a pizza stone or steel in the oven and preheat to its highest setting (500°F-550°F / 260°C-290°C) for at least 45 minutes.

Step 4. Prepare the sauce by crushing the San Marzano tomatoes by hand in a bowl with a pinch of salt; do not over-blend.

Step 5. Divide the dough into two balls. Gently stretch one ball into a 12-inch circle on a piece of parchment paper or a floured pizza peel, leaving the edges slightly thicker than the center.

Step 6. Spread a thin layer of the tomato sauce over the dough, leaving a 1-inch border. Top with torn pieces of fresh mozzarella.

Step 7. Slide the pizza onto the preheated stone. Bake for 7-10 minutes, or until the crust is charred and the cheese is bubbling and slightly browned.

Step 8. Remove from the oven and immediately top with fresh basil leaves and a generous drizzle of extra virgin olive oil. Serve immediately.