1
Mix flour, yeast, salt, and water; knead for 10 minutes until smooth. Rest 1 hour.
2
Preheat oven to maximum (250–280 °C) with a baking stone or inverted tray inside.
3
Crush canned tomatoes with salt and olive oil for the sauce.
4
Stretch the dough into a thin round on a floured surface.
5
Spread sauce thinly, tear over fresh mozzarella, and drizzle with olive oil.
6
Bake 8–10 minutes until crust is charred at the edges and cheese is bubbling.