Neapolitan pizza

Step 1

Lightly grease a large bowl or airtight container and set aside.

Step 2

Place all dough ingredients into mixing bowl, then knead Dough /2 min. Shape dough into a ball, place in prepared bowl and turn to lightly coat in oil. Cover bowl with plastic wrap and leave dough to prove in a warm place until doubled in size (approx. 1 hour). Alternatively, place unproved dough ball into prepared airtight container and place in the fridge overnight.

Step 3

Preheat pizza oven to 350°C (see Tips).

Step 4

If your dough has been refrigerated, remove from the fridge and set aside to return to room temperature. Generously dust work surface with semolina and divide dough into 3 balls. Working one piece of dough at a time, press it out with your fingertips from the centre to the edges and gently stretch it into shape. Alternatively, you can roll it out with a rolling pin to approx. 25 cm diameter (see Tips).

Step 5

When you are ready to cook, make sure you top and cook one pizza at a time to avoid the pizza base getting soggy and becoming difficult to transfer onto pizza peel. Top with 2-3 tablespoons of the pizza sauce and sliced mozzarella.

Step 6

Sprinkle pizza peel with semolina and carefully pull the pizza onto the peel. Launch pizza into the pizza oven and bake for 60-90 seconds (between 320°C-350°C), carefully using the turning peel to turn every 20 seconds. Transfer onto a chopping board and garnish with basil before slicing into 8 pieces and enjoying warm. Repeat process with remaining pizza bases and toppings.