Neapolitan-Style Pizza

Authentic Neapolitan pizza at home requires just four ingredients for the dough and patience. The long cold ferment develops flavor and texture that no same-day dough can match. Your baking stone or cast iron will do the rest.

Ingredients

• For dough: 500g 00 flour (or bread flour), 325ml cold water, 3g instant yeast, 10g salt
• For each pizza: 3 tbsp San Marzano tomato sauce (crushed, not cooked)
• 100g fior di latte or fresh mozzarella, torn
• Fresh basil leaves
• 2 tbsp olive oil
• Flaky sea salt

Instructions

1. Combine flour, yeast, and salt. Add water gradually, mix until shaggy.
2. Knead 8-10 minutes until smooth and elastic. Divide into 2 balls.
3. Oil lightly, cover, and cold-ferment in fridge for 24-48 hours.
4. Remove from fridge 2 hours before baking.
5. Place baking steel or stone in oven. Preheat to maximum temperature (250°C / 480°F+) for 45 minutes.
6. Stretch dough on floured surface to 10-inch rounds — no rolling pin.
7. Top with crushed tomatoes (not too much), torn mozzarella, and a drizzle of olive oil.
8. Bake on the hot steel/stone for 6-8 minutes until crust is spotted and cheese is bubbly.
9. Add fresh basil and flaky salt immediately after removing from oven.