4cupsall-purpose flour480g, plus extra for kneading
2tbsp granulated sugar
1tspolive oilplus more for the bowl
For the Toppings:
1 1/2cupsfresh mozzarellasliced into disks
1pinch sea salt
For the Dough:
In a warm mixing bowl, add warm water (about 100F), yeast and sugar. Wait about 7 minutes or until you see bubbles forming in the mixture.
Pour in salt, rosemary and olive oil. Mix until combined.
Attach a dough hook to a standing mixer. Add the flour.
Mix on low for about 1 minute. Increase to medium speed until the dough comes together in a ball
Use olive oil to coat the dough ball. Place it in a greased bowl. Cover with plastic wrap or a fabric bonnet and place in a draft-less place to rise for about an hour or until the dough has doubled in size.
Preheat the oven to 450F degrees. When the dough has doubled, punch it down with your fists. Flour a work surface and knead for about 5 minutes.
Cut the dough into 4 parts.
Work each dough ball into a stretched circle.
On piece of parchment paper, prepare each pizza crust by pressing the dough down to create a collar. You can also use a pizza stone or baking tray.
For the Topping:
Brush the dough with oil and distribute the pizza sauce. Add mozzarella slices and tomatoes. Sprinkle with sea salt.
Bake for about 10 minutes, crust should be golden brown and tomatoes will have softened.
Sprinkle with fresh basil leaves just before serving.