Neapolitan pizza

Ingredients for 2 servings:

• 250 g flour
• 150 ml water, lukewarm
• 1 tsp salt
• 15 g fresh yeast
• 1 can of tomatoes, whole, peeled
• 1 ball of mozzarella
• 1 bunch of basil

Instructions

Working time approx. 20 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 10 minutes; Total time approx. 3 hours 30 minutes

For the dough: Mix the flour with the salt. Make a well and crumble in the fresh yeast. Add some of the lukewarm water and let stand briefly until the yeast is well dissolved. Then add the remaining water and knead the dough for a good 10 minutes. Add a little water or flour as needed if the dough is still too dry/moist. Cover the ball and let it rise in a warm place for 2 hours. After 2 hours, knead the ball again and divide it into the number of pizzas you want – 250g of flour makes 2 pizza balls. Cover the balls and let it rise for another 1 hour. Only then start to press the ball outwards with the palm of your hand and stretch it slightly. If you like, you can also use a rolling pin, but this will press the air out of the dough and make the pizza a little flatter. For the topping: Take the peeled tomatoes and their juice and puree them. Add a little salt. Do not use any other spices. Spread a little sparingly over the dough with a spoon, leaving space around the edges for air bubbles to form. Cut the mozzarella ball into strips, then tear along the texture with your hands and place it on the dough. Bake the pizzas at 275°C (525°F) – or even higher – ideally on a well-preheated pizza stone on the lowest rack in the oven for about 4-5 minutes. Then move the pizza, complete with pizza stone, to the middle rack and bake for another 3-4 minutes, depending on how browned you like it. If you don’t have a pizza stone, use a baking sheet and turn it upside down. When the pizza is done, add the basil leaves.