Directions

1. 1
   Place a baking steel or pizza stone on the middle rack of the oven and preheat to the highest temperature (usually 260-290 C / 500-550 F) for at least 45 minutes. This long preheat is essential for a great crust.
2. 2
   While the oven heats, take the pizza dough out of the fridge and let it come to room temperature, about 30 minutes.
3. 3
   In a small bowl, mix the crushed San Marzano tomatoes with olive oil, grated garlic and salt. Do not cook the sauce; the raw bright flavour is the point.
4. 4
   On a lightly floured surface, stretch the dough gently into a 30 cm round, leaving the edge slightly thicker for the crust.
5. 5
   Transfer the dough to a piece of parchment paper. Spread a thin layer of tomato sauce, leaving a 2 cm border.
6. 6
   Scatter the torn mozzarella and shredded provolone evenly over the sauce. Dollop small spoonfuls of ricotta around the pizza.
7. 7
   Slide the parchment with the pizza onto the preheated steel. Bake for 8-10 minutes until the crust is deeply browned and the cheese is bubbling and spotty.
8. 8
   Remove from the oven and immediately shower with grated Parmesan, fresh basil leaves, a drizzle of olive oil, flaky salt and red pepper flakes if using.
9. 9
   Let rest 2 minutes, then slice and serve.