Authentic Napolitan Margherita pizza recipe

Put the wheat flour in a large bowl. Add salt and stir with your hands.

Add dry yeast in lukewarm water. Stir until the yeast is completely dissolved. Add to the flour. Mix with your hands until the flour has absorbed all the water.

Turn out onto the work surface and continue kneading until the flour is fully integrated with the dough. Cover with a cloth and leave the dough to rest for 15 minutes.

Flour the dough and roll it out for no more than two minutes. Divide into 3 pieces and shape each portion into a ball with your hands. Put baking paper on a baking tray and flour it. Cover with a damp cloth and leave to rest for three hours.

Roll out the dough with your hands, giving it a circular shape without touching the edges. Place it on baking paper on a baking tray.

With the help of a ladle, cover the entire base of the pizza without reaching the edge with the tomato: raw, crushed and not watery.

Add a pinch of salt. Grate a little Parmesan cheese over the whole base. Add the fresh mozzarella and spread it all over the pizza base.

Add fresh basil leaves and a drizzle of extra virgin olive oil. Bake in a preheated oven at 300 °C, with the tray on the bottom for 7 minutes.

Enjoy!