Neopolitan Pizza

Using a Stand Mixer: Pour the water, olive oil, and yeast into the mixer bowl fitted with a dough hook. Add the flour and salt, then mix on low speed until the dough begins to form. Increase the speed to medium-low, mixing until the dough is smooth and elastic, which should take about 4-5 minutes. If the dough feels too sticky, add more flour gradually, one tablespoon at a time, until it becomes less sticky to the touch.

By Hand: In a large bowl, combine the water, olive oil, and yeast. Stir in the flour and salt until the mixture comes together into a rough dough. Turn the dough out onto a floured surface, dusting it lightly with flour, and knead by hand for 8-10 minutes until it is soft, smooth, and elastic. The dough should be slightly tacky but not overly sticky. If necessary, add more flour, one tablespoon at a time, to achieve the right texture.

Proof the dough: Transfer the dough to a well-oiled bowl, cover it with a damp kitchen towel, and let it rise for 1 hour or until it doubles in size. Alternatively, you can refrigerate the dough overnight or for up to 3 days to allow it to proof slowly.

About 45 minutes before baking, preheat your oven to 500°F (or as high as it will go) and place a pizza stone or steel on the bottom rack.

Drain excess liquid from the tomatoes using a strainer. Place the drained tomatoes and salt into a food processor and pulse briefly until the larger chunks are broken down, leaving some texture. Store the sauce in the refrigerator until needed; it will keep for up to a week.Drain excess liquid from the tomatoes using a strainer. Place the drained tomatoes and salt into a food processor and pulse briefly until the larger chunks are broken down, leaving some texture. Store the sauce in the refrigerator until needed; it will keep for up to a week.

Divide the dough into 200 g portions and shape each into a round. Stretch the dough to your desired thickness and lay it on a piece of parchment paper. Spread a thin layer of tomato sauce over the dough and arrange slices of fresh mozzarella on top. Avoid overloading the pizza with toppings, as simplicity is key in Neapolitan pizza. Lightly brush the edges of the dough with olive oil.

Transfer the parchment with the pizza directly onto the hot stone or steel in the oven. The parchment will brown but won't catch fire. You can also use a pizza peel if preferred.

Bake for 6-7 minutes, or until the crust is puffed, golden brown, and crisp underneath