Instructions:

• In a large mixing bowl, combine the bread flour, sugar, and instant yeast. Mix these dry ingredients together until well combined. Gradually add the ice water while mixing with a wooden spoon or your hands until a shaggy dough forms.
• Transfer the dough to a lightly floured work surface. Sprinkle a little more flour on top to prevent sticking. Knead the dough for about 8-10 minutes until it becomes smooth and elastic. You may need to add more flour if the dough is too sticky.
• Shape the kneaded dough into a ball and place it in a lightly oiled bowl, turning the dough to coat it in oil. Cover the bowl with a damp cloth or plastic wrap. Allow it to rise in a warm place for about 1-2 hours, or until it has doubled in size.
• While the dough is rising, prepare your pizza sauce. Use high-quality canned San Marzano tomatoes, crush them by hand, and mix in a pinch of salt and a drizzle of olive oil.
• Once the dough has risen, punch it down to release any air bubbles. Divide the dough into two equal portions for two pizzas. On a floured surface, gently stretch or roll out one portion into a round shape, about 12 inches in diameter.
• Transfer the shaped dough to a pizza stone or baking sheet lined with parchment paper. Spread a thin layer of your prepared tomato sauce over the base. Tear fresh mozzarella into pieces and scatter it over the sauce. Drizzle a little olive oil on top and add fresh basil leaves.
• Preheat your oven to its highest setting (usually around 475°F to 500°F). If using a pizza stone, place it in the oven to preheat as well. Bake the pizza for about 10-12 minutes or until the crust is golden brown and the cheese is bubbling and slightly charred.
• Once baked, remove the pizza from the oven and allow it to cool for a minute. Garnish with more fresh basil, slice, and serve hot.