Homemade Neapolitan Pizza

Method

1. Place the flour in a stand mixer and add almost all the water, reserving 100–120 ml.
2. Start the mixer at low speed and crumble in the fresh yeast.
3. When the dough begins to form, add the remaining water while lowering the speed.
4. Let the dough work until the water is fully absorbed, then increase to medium speed.
5. Once the dough is almost ready, add the salt and knead for about 10 minutes until the dough pulls away from the sides and the gluten network is developed.
6. Transfer the dough to a floured surface (use rice flour if you don't have semolina) and let it rest uncovered for 20 minutes.
7. Divide the dough into balls of about 250 g each, shape them into rounds, and place them on a tray.
8. Cover and let them rise in the refrigerator for 3 hours.
9. Preheat your pizza oven.
10. Take one dough ball and stretch it on a semolina-dusted surface, creating a thicker crust (cornicione).
11. Top with crushed peeled tomatoes, fresh basil, drained fior di latte mozzarella, black pepper, a pinch of salt, and a drizzle of olive oil.
12. Bake in the hot oven until the crust is golden and the cheese is melted.
13. Serve hot.