Neapolitan Pizza

Step 1

In a large bowl, combine warm water and yeast. Let sit for 5 minutes until foamy.

Step 2

Add flour, salt, and olive oil to the yeast mixture. Mix until a shaggy dough forms.

Step 3

Knead dough on a floured surface for 8-10 minutes until smooth and elastic.

Step 4

Place dough in an oiled bowl, cover with plastic wrap, and let rise for 30 minutes until doubled.

Step 5

Divide dough into 2 equal portions and shape into balls. Let rest for 10 minutes.

Step 6

Pass canned tomatoes through a fine-mesh sieve into a bowl, discarding seeds. Stir in minced garlic, sea salt, and 1 tablespoon olive oil.

Step 7

Preheat oven to 475°F (245°C). Place a pizza stone or baking sheet inside for 15 minutes.

Step 8

On a floured surface, gently stretch one dough ball into a 10-inch round, leaving edges slightly thicker.

Step 9

Transfer dough to parchment paper. Spread 3 tablespoons tomato sauce over the dough, leaving a 0.5-inch border.

Step 10

Tear half the mozzarella into pieces and distribute evenly over sauce.

Step 11

Slide pizza onto preheated stone and bake for 12-15 minutes until crust is golden and cheese is bubbly.

Step 12

Top with 4 fresh basil leaves and drizzle with 0.5 tablespoon extra-virgin olive oil. Season with black pepper.

Step 13

Repeat steps 8-12 with the remaining dough ball and toppings.