1
Combine water at 68–70°F with instant yeast and stir to dissolve.
2
Add olive oil, sugar, and salt, then stir to combine.
3
Add the all-purpose and bread flours, then stir with a sturdy spoon until a shaggy dough forms.
4
With a wet hand, use a claw grip to work the dough in the bowl for about 2 minutes until homogeneous, then knead briefly for another minute to develop some gluten.
5
Check that the dough temperature is in the 76–78°F range, then cover and let it rest/ferment for 20 minutes.
6
Perform a stretch-and-fold: pull the dough edge until resistance is felt, then fold it back; repeat 4–5 times to strengthen the gluten, then cover and rest for another 20 minutes.
7
Do another identical stretch-and-fold, then let the dough relax for about 15 minutes, for a total bulk fermentation of about 60 minutes.
8
On a lightly floured surface, divide the dough into four portions of about 385g each.
9
Fold and shape each portion into a tight ball, then place on a parchment-lined, oil-sprayed tray and lightly spray the tops with oil.
10
Cover the dough balls and refrigerate to cold-ferment for 24 hours.
11
About 45 minutes before baking, remove the dough from the fridge and let it come to room temperature.
12
Preheat the oven to its highest setting (around 550°F) with two pizza steels inside, one on a lower rack and one on an upper rack about 6–8 inches apart.
13
Grate both mozzarella cheeses and set aside. Stir sugar and salt into the crushed tomatoes, blend half of the mixture smooth with an immersion blender, then combine it back with the remaining chunky tomatoes to make the sauce.
14
Pat down the room-temp dough to release large bubbles, then press with fingertips to define a thicker outer crust while flattening the center into roughly an 8-inch round.
15
Stretch the dough by hand, pulling until resistance and folding it over your wrist repeatedly, until it forms a 12–13 inch round.
16
Dust the pizza peel generously with semolina, lay the stretched dough on it, then ladle about 5 oz of sauce and spread it to the edges.
17
Scatter both cheeses evenly over the sauce, then use your fingertips to stretch the whole pizza further to 14+ inches.
18
Sprinkle with a bit of flaky sea salt, confirm the dough slides freely on the peel, then slide the pizza onto the preheated steel in the oven.
19
Bake for about 3 minutes, then rotate the pizza 180° and bake for another 2–3 minutes, for a total of about 6–7 minutes until the bottom is golden and crisp.
20
Transfer the pizza to a wire rack to keep the crust crisp; for a slice-shop finish, you can reheat individual slices on the steel for 90–120 seconds to recrisp the crust and remelt the cheese.
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