Making the Dough:

500 grams (17 1/2 ounces or about 3 3/4 unsifted cups) all-purpose flour, plus more for shaping the dough

1 gram (1/4 teaspoon) active dry yeast

16 grams (2 teaspoons) fine sea salt

350 grams (11/2 cups) water

Assembling and Baking the Margherita Pie:

4 balls pizza dough from above

1 28-ounce can best quality peeled Italian tomatoes (or fresh, peeled Roma tomatoes, if they're in season)

2 tablespoons extra-virgin olive oil

1 teaspoon fine sea salt

2 pounds fresh mozzarella cheese, torn into large chunks

20 fresh basil leaves, or to taste

3/4 cup finely grated Parmigiano-Reggiano cheese