In a large mixing bowl, combine the flour and salt, forming a well in the center. Dissolve the yeast in lukewarm water and pour it into the well.

Tip: Let the yeast sit for about 5 minutes until bubbly for better activation.

Mix with a wooden spoon until a shaggy dough forms. Knead gently on a floured surface for about 10 minutes until smooth and elastic. Cover and let rise in a warm area for 1-2 hours until doubled in size.

While the dough is rising, prepare the sauce. In a saucepan, heat the olive oil over medium heat. Add minced garlic and sauté until fragrant but not browned.

Tip: Use fresh tomatoes for a more robust sauce if desired.

Add the San Marzano tomatoes, breaking them up with a spoon. Season with sea salt, simmer for about 20 minutes until thickened, and then let cool.

Once the dough has risen, preheat your oven to the highest setting, ideally around 475°F (245°C), with a baking stone inside. Divide the dough into four equal portions and shape each into a ball. Let rest for 15 minutes.

Tip: Keep the dough covered to prevent it from drying out.

On a floured surface, gently stretch each ball into a 10-12 inch round, maintaining a thicker edge for the crust. Place the shaped dough on a pizza peel lined with parchment paper.

Spread an even layer of sauce over each base, leaving a little edge for the crust. Scatter slices of mozzarella and evenly distribute the spicy salami.

Tip: Don’t overload the toppings to ensure a crispy crust.

Carefully transfer the pizza onto the preheated baking stone. Bake for 8-10 minutes, or until the crust is golden and the cheese is bubbly.

Once done, remove from the oven and scatter fresh basil leaves and red pepper flakes over the top. Serve hot and enjoy immediately.