Classic Neapolitan Pizza

1Begin by preparing the pizza dough. In a large mixing bowl, combine the type 00 flour (4 cups), salt (1 tsp), and active dry yeast (½ tsp). Gradually add the lukewarm water (1½ cups) and knead the mixture until it forms a smooth and elastic dough.

2Cover the dough with a damp cloth and let it rest in a warm place for 1-2 hours, or until it doubles in size.

3Once the dough has risen, divide it into 4 equal portions. On a floured surface, roll out one portion of the dough into a thin circle, about 10 inches in diameter.

4Preheat your oven to its highest setting, ideally between 475°F to 500°F (245°C to 260°C). If you have a pizza stone, place it in the oven at this time.

5Lightly dust a pizza peel or the back of a baking sheet with cornmeal. Place the rolled-out dough on the prepared surface.

6Spread a thin layer of San Marzano tomato sauce (1 cup) over the dough, leaving a small border around the edge. Evenly distribute slices of fresh mozzarella (8 oz) on top of the sauce.

7If desired, add any optional toppings such as sliced olives, sliced mushrooms, or anchovies.

8Drizzle the pizza with extra virgin olive oil (2 tbsp) and season with salt (1 tsp) and freshly ground black pepper to taste.

9Carefully transfer the pizza from the peel or baking sheet to the preheated pizza stone or baking sheet in the oven.

10Bake for 10-12 minutes, or until the crust is golden and the cheese is bubbly.

11Remove the pizza from the oven and immediately garnish with fresh basil leaves (¼ cup). Drizzle with a little more extra virgin olive oil (2 tbsp) before serving.