Pizza

Autolyse: Begin by dissolving the yeast in the water. Mix most of the water into the flour until no dry spots remain, then let it rest covered for 30 minutes. This autolyse period allows the flour to fully hydrate, developing gluten without intensive kneading.

Mix & Develop: After resting, add the salt and remaining water, pinching and folding to incorporate. Develop the dough by stretching and folding every 30 minutes for 2 hours. The dough is ready when you can stretch a small piece thin enough to see light through it without tearing.

Bulk Fermentation: Place the dough in a container, cover it, and let it ferment at room temperature for 2 hours. Then divide into four equal pieces and form each into a tight ball.

Cold Fermentation: Neapolitan dough benefits tremendously from cold fermentation—place the balls in a covered container in the refrigerator for 24-72 hours. This slow process creates complex flavors impossible to achieve with quick methods.

Shaping: Remove the dough from refrigeration 1-2 hours before cooking. Handle each ball gently to preserve the gas bubbles, pressing from the center outward while maintaining a thicker rim. Stretch the dough using your knuckles, letting gravity do the work rather than using a rolling pin.

Baking: Apply the sauce and toppings you prefer. For authentic Neapolitan pizza, cook at the highest possible temperature (ideally 750°F / 400°C) on a preheated stone or steel. In a proper pizza oven, it cooks in just 60-90 seconds; in a home oven, use the highest setting and cook for 4-7 minutes.

Prepare Tomatoes: Drain excess liquid from the can of tomatoes, reserving the tomatoes themselves. Using your hands, crush the tomatoes in a bowl until you reach a slightly chunky consistency. The pure tomato tradition values texture—you want some chunks, not a smooth puree.

Season Minimally: Add the salt and stir gently. That's genuinely all you need. The simplicity allows the quality of the tomatoes to shine. Resist the urge to add herbs, garlic, or oil—these would mask the pure tomato flavor that's central to this sauce.

Let Rest: Let the sauce rest for at least 30 minutes to allow the salt to draw out flavors. The sauce will be quite watery—this is intentional. The excess moisture will evaporate in the hot oven, concentrating flavor without pre-cooking.

Apply Properly: Use a ladle or large spoon to apply the sauce in a spiral from the center, leaving a 1-inch border for the crust. Use only 2-3 tablespoons per pizza—less is more with pure tomato sauce.

Spread tomato sauce evenly, leaving 1cm border for crust

Distribute torn mozzarella chunks across surface

Sprinkle grated Parmigiano Reggiano over cheese

Bake according to dough recipe instructions

Remove from oven and immediately drizzle with olive oil

Add fresh basil leaves while pizza is still hot

Let cool for 2-3 minutes before slicing