Neapolitan Pizza

In a stand mixer bowl, add the water and salt. Stir until salt has dissolved.

Add a 100g of the pizza flour, and mix until uniform.

Add the yeast, and mix until dissolved.

Slowly add remaining flour in 100g batches to allow more time for flour to hydrate.

Knead until smooth. Test by poking and it quickly reinflates or check internal temp is 23-26°C (73-78°F)

Cover with a damp towel and let proof for 2 hr on the counter top.

Cut dough into 230-250g size balls.

Coat the balls in oil and set into an airtight container.

Put container in refrigerator and let proof for 12-24 hrs.

Remove the dough from the refrigerator the night before baking to let the dough proof and get to room temp for easier handling the next day.

Preheat oven with pizza stone inside to 550°F

Press the ball 1 inch from the edge and throughout the center of the ball until you reach within 1 inch of the other side of the edge. Flip, and repeat.

Using your knuckles, rest the edge of the dough against your knuckles and let gravity stretch the dough.

• (Optional) Put on parchment paper and cut all excess parchment surrounding the dough to prevent burning. It should not be necessary for pizza stones or pizza ovens.

Top with marinara and and fresh mozzarella.

Using a pizza peel, place the pizza in the oven for 5 min.

Broil the pizza for another 1-2 min.

Top with fresh basil.