Neapolitan Pizza Recipe

Poolish

Mix all ingredients in a bowl. Let it rest at room temperature for 1 hour, then refrigerate overnight for up to 24 hours.

Dough

1. Add all the Poolish to the water and dissolve completely.
2. Add half of the flour and mix.
3. Add all the salt and mix.
4. Add the remaining flour and mix until it forms a clump.
5. Knead with your hands until it looks like dough, it will be sticky.
6. Rest the dough for 15 minutes to help it become smooth.
7. Coat your hands in olive oil.
8. Fold the dough like a balloon.
9. Coat a bowl in olive oil and place the dough inside.
10. Let it rest for 20-30 minutes at room temperature.
11. Form pizza balls from the dough.
12. Coat the pizza balls in olive oil.
13. Let them rest for 2 hours.

1. Use one can of peeled tomatoes (800g).
2. Blend a couple of times, but do not overdo it.
3. Add 1 teaspoon of salt.
4. Add 1 teaspoon of olive oil.
5. Add a few basil leaves, breaking them into smaller pieces by hand.
6. Mix with a spoon.