Pizza Napoletana

1. Dissolve the yeast in the lukewarm water, then mix in the flour until shaggy, add the salt and knead for 8 to 10 minutes until the dough is smooth and elastic.
2. Cover the bowl and leave the dough to rise at room temperature for about 2 hours, then divide into four balls, tuck them tight and rest covered for at least another 4 hours until puffy.
3. Crush the canned tomatoes by hand into a bowl, season with a pinch of salt and a little olive oil, and tear the drained mozzarella into pieces, letting it sit so excess liquid drains off.
4. Place a baking stone or heavy tray in the oven and heat it as hot as it will go, around 250 to 280 C, for at least 45 minutes so it is searing hot.
5. Stretch one dough ball gently by hand into a thin round with a slightly raised rim, keeping the center thin, then spread on a thin layer of tomato leaving the edge bare.
6. Scatter mozzarella over the top, slide the pizza onto the hot stone and bake for 6 to 9 minutes until the crust is blistered and the cheese is bubbling.
7. Finish each pizza with fresh basil leaves and a drizzle of olive oil straight from the oven, and repeat with the remaining dough balls.

You'll use: Oven