Neapolitan Pizza

Dough

1. 1

   Stir the yeast and salt into the 73‑175°F water until dissolved. Add the flour and mix with a sturdy spoon until the dry flour is mostly absorbed. Finish mixing with a wet hand, pinching and squeezing until the dough is uniform with no dry pockets. Cover and rest for 30 minutes.

2. 2

   Perform four to six stretch‑and‑folds around the bowl, then round the dough into a ball. Cover and rest for 30 minutes, then repeat the folds. Cover and bulk ferment at room temperature for 8 to 10 hours, until roughly doubled, domed, and visibly bubbly.

3. 3

   Divide into four 275 g pieces and shape each into a tight ball. Place on a lightly oiled plastic sheet‑tray cover, refrigerate uncovered for 5 minutes, then cover with the inverted metal tray. Refrigerate for at least 2 hours, ideally 8 to 24 hours and up to 3 days.

4. 4

   Remove the dough 60 minutes before baking. Preheat the pizza oven thoroughly. For a Gozney Dome XL, heat at full power for 1 hour, turn the flame off for about 10 minutes, then cook at medium‑high. Launch when the stone is around 900°F and below about 950°F.

Tomato Sauce

5. 5

   Combine the crushed tomatoes and 7 g salt. Pulse briefly with an immersion blender, leaving the sauce slightly coarse. This makes enough for about 8 pizzas; freeze any extra.

Toppings

6. 6

   Flour the counter and shape one dough ball into a roughly 12‑inch round, leaving the outer inch untouched. Pop any large, thin surface bubbles, but avoid degassing the rim. Transfer to a lightly floured perforated peel.

7. 7

   Top with 70‑180 g sauce, small pieces of mozzarella, basil leaves, a drizzle of olive oil, and flaky salt, leaving a 1‑inch border. Confirm the pizza slides freely on the peel.

Baking

8. 8

   Launch the pizza and rotate a quarter turn every 15 to 20 seconds. Bake for about 90 seconds, until the rim is puffed and spotted, the cheese is just melted, and the bottom has scattered char. Rest on a wire rack for about 1 minute, then cut and serve immediately.