Neapolitan Margherita Pizza

Step 1.Dissolve the yeast in the room-temperature water. In a large bowl, combine the flour and salt, then pour in the yeast water and mix until a shaggy dough forms.

Step 2.Knead by hand on the counter for 10 to 15 minutes until smooth, elastic and tacky but not sticky. Cover and rest 15 minutes.

Step 3.Cover the bowl and let the dough bulk ferment at room temperature for about 2 hours until roughly doubled.

Step 4.Divide into 4 equal balls (about 280 g each), shape into tight rounds, place spaced apart in a covered tray and proof another 4 to 6 hours (or refrigerate overnight, then return to room temp).

Step 5.Crush the San Marzano tomatoes by hand, season with the 1/2 tsp salt; do not cook. Keep mozzarella torn and well drained.

Step 6.Place a pizza stone or steel on the top rack and preheat the oven as hot as it goes (260 to 290 C / 500 to 550 F) for at least 45 minutes. A wood/gas pizza oven should hit 430 to 480 C / 800 to 900 F.

Step 7.Gently stretch one dough ball by hand into a 30 cm (12 inch) round, leaving a thick raised rim. Avoid using a rolling pin so the cornicione stays airy.

Step 8.Spread about 80 g of the tomato over the base, leaving the rim bare. Dot with a quarter of the mozzarella and a drizzle of olive oil.

Step 9.Slide onto the hot stone. Bake 6 to 8 minutes in a home oven (or 60 to 90 seconds in a pizza oven) until the crust is blistered and the cheese melts and bubbles.

Step 10.Remove, scatter 2 fresh basil leaves and a final thread of olive oil over the top, and serve immediately. Repeat with remaining dough.