New Haven style pizza for the home oven

Put water in a bowl, add 0.3% yeast, then salt and bread flour, for a firm dough at 63% hydration; stir to combine.

Scrape onto the counter and work just past the lumpy cottage-cheese stage until a little smoother.

Oil a bowl, press the dough in and turn once, cover and leave a couple of hours at room temperature.

Turn out onto a lightly floured bench, divide into 200 g pieces and round each like a boule.

Put each ball topside down in a lightly oiled container with an airtight lid, flip once, close and refrigerate a minimum of 48 hours up to 96.

For the sauce, strain canned tomatoes to remove some moisture, return them to the can with a pinch of salt and a little seasoning or oregano, and pulse briefly with an immersion blender to a chunky, not pureed, texture.

After the cold period, leave the dough at room temperature several hours, up to five or six depending on conditions, until risen and soft.

Invert onto flour and press out by hand from the edges, then with a rolling pin, to a thin even shell 12 to 13 inches across with no raised rim.

Dust with a little semolina and load without parchment so the dough touches the hot stone or steel.

Top with the sauce, low-moisture whole milk mozzarella, a little grated Pecorino Romano, a little oregano and a drizzle of olive oil.

Bake six minutes, then switch to broil briefly for more char.

Move straight onto a cooling rack to keep it crisp, rest a minute, then cut on a cutting board.