Neapolitan Margherita Pizza

Method

1. 1

   Step 1: In a large bowl, stir the yeast into the water, then add the flour and mix by hand until no dry flour remains. Rest for 20 minutes, sprinkle the salt over the dough and knead on an unfloured counter for 8 to 10 minutes, until smooth and springy.

2. 2

   Step 2: Return the dough to the bowl, cover and let rise at room temperature, about 72F, for 2 hours. Divide into 4 equal pieces of about 210 grams, shape each into a tight ball and place in lightly oiled, covered containers.

3. 3

   Step 3: Let the dough balls rise for another 4 hours, until soft, puffy and nearly doubled. About 1 hour before baking, set a baking steel on the top rack 8 inches below the broiler and heat the oven to its highest setting, 500F to 550F.

4. 4

   Step 4: Drain the tomatoes, crush them by hand into a rough puree and season with a pinch of salt. Tear the mozzarella into 1-inch pieces and let it drain on paper towels.

5. 5

   Step 5: Dust a peel with semolina. Gently press one dough ball from the center outward, leaving a 3/4-inch rim untouched, then stretch it over your knuckles into a 10-inch round. Skip the rolling pin, which flattens the gas that makes the crust puff.

6. 6

   Step 6: Spread about 1/4 cup of sauce over the center, scatter a quarter of the mozzarella and a few basil leaves, and drizzle with a little olive oil. Slide onto the steel.

7. 7

   Step 7: Bake for 3 minutes, then switch the oven to broil and cook 2 to 4 minutes more, until the rim is puffed and blistered with dark spots. In an outdoor pizza oven at 850F, the same pizza takes about 90 seconds with one turn.

8. 8

   Step 8: Finish with fresh basil and a thread of olive oil, then repeat with the remaining dough.

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