Preheat your oven with a pizza stone inside to 500”F or as high as it will go.
Add all the dough ingredients to the bowl of a mixer with a hook attachment. Knead on low speed for about 8 to 10 minutes until smooth and only a tiny bit sticky to the bottom of the bowl. If too sticky then sprinkle in a little more flour. ( Watch VIDEO here)
Transfer to a cutting board and using a sharp knife cut the dough into 8 pieces. Form each piece into small round balls and place them on a very lightly oiled baking sheet at least 3 inches apart from each other.
Loosely cover with plastic wrap and allow to rise at room temperature for at least 2 hours.
Sprinkle the counter with a little bit of flour, take one piece of dough and press down on it with your fingers until you have 1/2" thick circle or oval. Using your fists and knuckles start stretching the dough until 10" in diameter making sure not to tear it ( this should be easy since we are making small pies).
Place the pie on a pizza peel or a piece of cardboard and transfer it to the preheated pizza stone ( sprinkle a little bit of flour or corn meal on the stone just before). Bake for 2 to 3 minutes then take it out of the oven.
Spoon a couple of tablespoons of the Marinara sauce in the middle of the pie and gently spread it around into a thin layer leaving about 1/3 inch sides.
Tear some of the Mozzarella di Bufala cheese on top and transfer the pie back into the oven for another 4 minutes or until the cheese has melted.
Meanwhile preheat your broiler and as soon as you remove the pizza from the oven you pop it under the broiler flames for about 30 seconds or so. Keep a close eye on it so you don’t completely burn it.
Transfer to a cutting board and allow it to sit for a few minutes for the cheese to set. Finish with a drizzle of extra virgin olive oil, sprinkle with fresh basil and enjoy.
Repeat the process with the remaining pies or refrigerate for later.