Neapolitan Wonder Pizza: Thin Crust and Authentic Flavor

In a large bowl, mix the flour with the salt. Make a hole in the center and add the yeast with the cold water. Mix with your hands or a spoon until incorporated, forming a rustic and homogeneous dough.

Transfira a massa para uma superfície levemente enfarinhada. Knead for about 10-15 minutes until smooth and elastic. Incorporate the olive oil in the last minutes, kneading until completely absorbed.

Form a ball with the dough, lightly grease a bowl with olive oil, and place the dough. Cover with plastic wrap and let it ferment at room temperature for 1 hour, then refrigerate for 18-24 hours to develop flavor.

The next day, remove the dough from the refrigerator 2 hours before using. Divide into two equal portions and shape into balls. Let them rest covered with a damp cloth at room temperature to relax.

For the sauce, crush the San Marzano tomatoes with your hands in a bowl. Season with a pinch of salt and a drizzle of extra virgin olive oil. Do not cook the sauce, use it fresh to ensure a vibrant flavor.

Drain the buffalo mozzarella well and tear it into small pieces. This prevents the pizza from becoming soggy during baking, concentrating the cheese flavor. Prepare your fresh basil leaves.

Preheat your oven to the maximum temperature (250-280°C), with a pizza stone or inverted baking sheet on the top shelf, for at least 45 minutes. The intense heat is crucial for a perfect crust.

With your hands, stretch a ball of dough into a circle of approximately 25-30 cm, from the center to the edges, keeping the edge thicker for the “cornicione”. Avoid using a rolling pin to not eliminate the air.

Transfer the stretched dough to a pizza peel lightly dusted with cornmeal. Spread the tomato sauce evenly, leaving a border free. Add the mozzarella and some basil leaves.

Carefully slide the pizza onto the hot pizza stone in the oven. Bake for 8-12 minutes, or until the edge is golden and inflated, and the cheese bubbly and lightly gratin. Observe carefully.

Remove from the oven, drizzle with a high-quality extra virgin olive oil, and add more fresh basil leaves. Serve immediately and repeat the process for the second pizza, enjoying the result.