Neapolitan Pizza

Add poolish to 700ml water and mix until fully combined

Add 625g 00 flour and mix

Add 40g sea salt and mix for a few minutes

Add 625g 00 flour and mix

Dump onto the work surface, fold and press in every direction until smooth

Cover with the bowl upside down and rest 15 minutes

Oil your hands, pull up from the sides and rotate 90 degrees about 10 times until smooth and airy

Do not force the fold, let it relax

Drag the ball on the table to build tension

Rest 30 minutes in a lightly oiled bowl with the lid on

Oil the top and divide into 10 pizza balls

Set on a semolina-dusted pan 3 fingers apart and oil the tops

Cover with plastic wrap and rest 2 hours

Press the dough out without flattening the crust, flip and press again

Pick it up and stretch it in the air

First cook with dough and crushed pizza sauce until the dough is ready

Add toppings and cook again until the cheese is ready

1/2in cubes of fresh mozzarella, grated pecorino or parmesan, basil

Olive oil on the crust and over the pizza