Neapolitan Pizza

Method

1. Prepare the dough: In a large bowl, combine 1 liter of water, 50 g salt, and a small amount of flour. Crumble in 3 g of yeast. Gradually add 1.8 kg of flour, mixing with one hand until the dough comes together.
2. Transfer the dough to a marble surface and knead for about 20 minutes until smooth and elastic.
3. Place the dough back in the bowl, cover with a damp cloth, and let rest for 1 hour.
4. After resting, divide the dough into balls of 280–300 g each (called 'criscitielli' in Neapolitan). Place on a floured surface and let rise.
5. Stretch each ball into a round disc using your hands, working from the center outward to create a thicker edge (cornicione).
6. For the Margherita pizza: Spread pelati (canned tomatoes) over the disc, add pieces of fior di latte mozzarella, fresh basil leaves, and a drizzle of extra-virgin olive oil.
7. For the bufala pizza: Place pieces of buffalo mozzarella on the disc, crush fresh Vesuvian cherry tomatoes over it, add basil, and olive oil.
8. Bake in a preheated oven at 450°C (850°F) for about 60 seconds, rotating if necessary, until the crust is puffed and spotted.
9. Check doneness: press the crust gently; it should spring back. Serve immediately.