A cold-fermented dough gets stretched thin by hand into a classic round with that signature puffy, blistered cornicione, then baked at screaming-hot temperatures until the edges char and the base turns deep golden and crisp. The sauce is nothing more than hand-crushed San Marzano tomatoes and a pinch of salt, kept loose and chunky so its bright, sweet acidity shines through. Torn fresh mozzarella melts into golden pools across the top, and a drizzle of good olive oil adds richness before it ever hits the oven. Fresh basil and a scatter of flaky sea salt finish each pie right out of the oven, when the crust is at its most fragrant and the cheese is still bubbling. It's the kind of pizza night that feels like a trip to Naples, and it's a genuinely solid pick for a gluten free kitchen. Slice it fast and eat it hot — that contrast between the charred rim and the molten center is the whole point.
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In a large mixing bowl, whisk together the bread flour, fine sea salt, and instant yeast. Add the cool water and mix with your hand or a stiff spatula until no dry flour remains and a shaggy dough forms. Cover the bowl and let the dough rest for 20 minutes.
Turn the dough out onto an unfloured surface and knead for 8–10 minutes until smooth, supple, and slightly tacky but not sticky — it should pass the windowpane test, stretching thin enough to see light through without tearing. Return it to the bowl, cover tightly with plastic wrap, and refrigerate for 18–72 hours. The long cold ferment develops flavor and extensibility.
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