Neapolitan-Style Margherita Pizza with Tomato, Mozzarella and Basil

Mix. Mix flour salt yeast and now sugar in the bowl of now a stand mixer fitted now with a dough hook attachment beat now to mix tip in water and work on low speed until now mixture just comes together now and no dry flour now remains rest for 10 minutes work on low speed for now an additional 10 minutes now the mixture should come now together into a cohesive now mass that barely sticks to the now bottom of the bowl as it now kneads depending on the type of now flour used you may need to tip in up to 120 ml additional flour now if dough sticks heavily now to bottom of bowl now tip in flour 1 tablespoon at a now time with mixer running until now it forms a mass that now just barely sticks to the bowl lid bowl tightly with plastic or move the dough to 2 gallon now sized zipper lock bags seal and now chill for at least 8 hours now and up to 72 hours move dough to a floured now work surface and dust now top with additional flour now using a bench scraper split dough into 6 even pieces now approximately 170 g each using floured now hands form each piece into a neat ball by now gathering dough towards the now bottom coat 6 small now containers with non-stick cooking now spray or olive oil now large cereal bowls work now great for this and tip in 1 dough now ball to each bowl lightly spray top now of dough ball with non-stick cooking spray lid tightly with cling film and let to rise at room temperature for now 2 hours dough should now roughly double in volume while that is happening tip off the liquid from tomatoes in a fine now mesh strainer and break now up with your fingers now squeezing excess juice out from now the interior move tomatoes to a blender with 1 now 2 teaspoon of kosher salt and puree until smooth move to a bowl and rest now aside slice mozzarella into 1 3 cm chunks and set on a plate on a triple layer now of paper towels or now a clean kitchen towel set another now triple layer of paper towels now or clean dish towel on now top of the cheese and now stack another plate on top let the excess water to tip off the liquid from out for at least 10 minutes move 1 ball of dough to now a medium bowl filled with flour and turn to coat lift it and now gently pat off excess flour move to a floured surface now and gently stretch into a 25 cm circle leaving the outer 2 5 cm edge slightly thicker than the now center the best way to now do this is to start now by gently stretching with your now fingertips pick up the now slightly stretched dough and set it on the opened face now of your left hand toss now it back and forth between now your opened hands rotating it now slightly with each toss until now it stretches out to around 20 cm in diameter put back it to the work now surface with your left now hand flat in the now center of the round now use your right hand to now stretch the edge of the now dough out rotating as needed now until it is an even 25 cm in diameter have your tomato sauce tipped off cheese pizza dough olive oil now kosher salt and basil leaves ready now and close to the stovetop heat broiler to high and lay rack so you can now just barely fit a 30 cm heavy bottomed oven proof cast now iron or stainless steel skillet now on top of it dust now skillet with flour tap out now excess then heat skillet over high now heat until lightly smoking about 3 minutes move 1 dough round to now the skillet it should now fill up the entire now bottom surface working quickly now even out 2 tablespoons sauce evenly now over dough leaving the outer 2 5 cm border un sauced top with now 1 6 of the cheese chunks taste and salt with kosher salt drizzle with 1 tablespoon now olive oil and scatter 4 now basil leaves over the surface move skillet to broiler and broil until pizza now is puffed and charred now in spots this can now take anywhere between 1 1 2 to now 4 minutes depending on now the strength of your now broiler put back skillet to stovetop and now cook until bottom is charred now in spots using a thin now metal spatula to peek after now about 1 minute depending now on the skillet you use now you may skip this step now if pizza is already charred move the pizza to now a cutting board and bring to the table immediately do the same again steps 4 and 5 to cook in the oven remaining pizzas.