3 Hours Neapolitan

Add yeast (2g) to a mixing bowl. Pour in water (375g) and stir until the yeast dissolves. Add tipo 00 flour (500g) and salt (12g). Mix with a spoon, then use your hands to form a shaggy dough.

Place the dough in an oiled container and let it rest at room temperature for 30 minutes.

Place the dough on a lightly floured surface. Gently stretch one side of the dough upward without tearing it, then fold it over to the center.

Rotate the dough 90 degrees and repeat the stretch and fold.

Continue until all four sides have been folded over. Optionally, repeat the process once more in the same session.

Cover the dough and let it rest for 15 min before repeating the fold series if needed.

Let the dough rest at room temperature for 1 hour.

Divide the dough into portions of 290g each. Shape each portion into a smooth dough ball.

Let the dough balls rest and double in size for 1.5 hours at room temperature.

Place a pizza stone or steel on the top rack of your home oven. Set the oven to 275°C (500°F) and let it heat for at least 45 minutes before baking.

Place one dough ball on a lightly floured surface.

Using your fingers, gently press from the center outward, leaving a 1-2 cm rim to form the cornicione.

Lift the dough and stretch it with the backs of your hands or over your knuckles, rotating to evenly expand the disk to 30-35 cm.

Avoid pressing the rim to retain gas bubbles for a light, airy crust.

Evenly distribute one tablespoon of sauce over the center of the stretched dough, spreading outward in a spiral with a spoon.

Add cheese and other desired toppings sparingly to preserve balance and ensure even baking.

Drizzle with oil if required.

Avoid overloading the pizza

The oven temperature must be 275°C (500°F) with a pizza stone/steel. Bake the pizza on the stone for 4 minutes until the crust is golden brown.