Jim Lahey's No-Knead Pizza Dough + Margherita Pie

INGREDIENTS

Basil, fresh leaves, or to taste

1 28 ounce can

Italian tomatoes, best quality

1 g

Active dry yeast

balls Pizza dough from above

16 g

Sea salt, fine

1 tsp

Sea salt, fine

2 tbsp

Olive oil, extra-virgin

lbs Mozzarella cheese, fresh

3/4 cup

Parmigiano-reggiano cheese

350 g

Water

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