Neapolitan Margherita Pizza

1In a small bowl, dissolve the fresh yeast (5 g) in lukewarm water (160 ml) and let it activate for about 5 minutes until slightly frothy.

2In a large mixing bowl, combine the '00' flour (250 g) and sea salt, mixing well.

3Slowly pour the yeast mixture into the flour while stirring with a wooden spoon or your hand until a dough begins to form.

4Transfer the dough onto a lightly floured surface and knead vigorously for about 10 minutes until smooth, elastic, and slightly tacky.

5Place the dough in a lightly oiled bowl, cover with a damp cloth or plastic wrap, and let it rise at room temperature for 2 hours or until doubled in size.

6Preheat your wood-fired oven to its highest temperature (ideally around 430-480°C / 800-900°F). If using a home oven, preheat a pizza stone at 250°C (482°F) for at least 45 minutes.

7Once the dough has risen, gently punch it down and divide it into two equal portions.

8On a floured surface, stretch each dough ball into a thin, approximately 30cm (12 inch) round pizza base, leaving a slightly thicker edge for the crust. Avoid using a rolling pin to preserve air bubbles.

9Spread a thin layer of crushed San Marzano tomatoes evenly over each base, leaving the edges free for the crust. Season lightly with salt.

10Distribute slices of fresh mozzarella (150 g) evenly over the tomato sauce.

11Slide the pizza onto a pizza peel dusted with semolina flour and transfer it into the wood-fired oven. Bake for about 90 seconds to 2 minutes, rotating as needed for even cooking. In a home oven, bake for 5-7 minutes until the crust is golden and cheese is bubbling.

12Remove the pizza from the oven and immediately scatter fresh basil leaves on top.

13Drizzle a little extra virgin olive oil (1 tbsp) over the pizza before serving.

14Serve hot, ideally on a wooden board or rustic plate.