Classic Neapolitan Pizza

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

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

3.Once 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.

4.Preheat 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.

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

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

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

8.Drizzle the pizza with extra virgin olive oil and season with salt and freshly ground black pepper to taste.

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

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

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