Pizza Napoletana: The Original Neapolitan Recipe

Dissolve the yeast in 325 ml of lukewarm water (no warmer than 25°C). In a large bowl, mix the flour and salt together. Pour in the yeast water and stir until a rough dough forms.

Turn the dough onto a clean surface and knead for 10–15 minutes until smooth and supple. It should pass the windowpane test — stretch a small piece until thin enough to see light through without it tearing.

Divide into 2 equal balls of roughly 250 g each. Place each in a lightly oiled container, cover, and refrigerate for at least 24 hours and up to 72 hours.

Remove the dough balls from the fridge 2–4 hours before baking. Leave them covered at room temperature until fully soft, relaxed, and puffy.

Place a pizza stone or inverted heavy baking tray on the top rack and preheat your oven to its maximum temperature (260–290°C / 500–550°F) for at least 45–60 minutes.

Crush the San Marzano tomatoes by hand directly into a bowl, discarding the tough cores. Season with a pinch of salt and a drizzle of olive oil. Do not cook — the sauce goes on raw.

Dust a work surface with semolina. Press one dough ball flat with your fingertips, working from the centre outward and leaving a 2 cm border for the cornicione. Lift and stretch the disc over your knuckles, rotating, until it is roughly 30 cm across. No rolling pin — it degasses the dough.

Transfer to a semolina-dusted peel or flat board. Spoon 3–4 tablespoons of crushed tomato over the base, spreading to within 2 cm of the edge. Tear half the mozzarella and scatter it over. Drizzle with olive oil.

Slide the pizza onto the hot stone. Bake for 4–6 minutes until the cornicione is puffed and leopard-spotted with dark blisters. Activate the grill/broiler for the final 30–60 seconds if the top needs more colour.

Remove from the oven, scatter fresh basil leaves over the top, and finish with a final drizzle of olive oil. Repeat with the second dough ball and remaining ingredients.