Neapolitan Pizza

Cook it step by step

1. 1

   Combine the water and yeast, add about three-quarters of the 00 flour and mix to a thick batter. Add the salt, then work in the remaining flour until a shaggy dough forms; rest for 20 minutes.

2. 2

   Knead for 8–10 minutes until the dough is smooth, elastic and slightly tacky. Cover and rest at room temperature for 2 hours, folding it once after the first hour.

3. 3

   Divide into four equal balls, place in covered containers and refrigerate for 18–48 hours. Bring the dough to room temperature 2–3 hours before baking so it stretches without springing back.

4. 4

   Put a baking steel or stone on the upper-middle rack and heat the oven at its maximum setting—ideally 250–290°C—for at least 45 minutes. If available, preheat the grill/broiler as well for the final minute.

5. 5

   Crush the tomatoes by hand with a pinch of salt. Drain and tear the mozzarella; wet cheese or excessive sauce will leave the centre soggy.

6. 6

   On a lightly floured surface, press one dough ball from the centre outward, leaving a 1–2 cm rim. Lift and stretch to 25–28 cm without using a rolling pin, then transfer to a floured peel.

7. 7

   Top lightly with tomato, mozzarella, basil and olive oil. Bake for 4–7 minutes on the steel or stone, turning once, until the rim is puffed and spotted and the base is firm; use the grill/broiler for 30–60 seconds only if the top needs more colour.