Neapolitan pizza at 75% hydration, built and baked on parchment

Weigh 700 g of bread flour and mix in the yeast and the kosher salt.

Add 525 g of water, 75% of the flour weight.

Bring the dough together with a spoon, then by hand, then with the spoon again, stretching it up and folding it over itself. Add no further flour.

Rest under a wet towel for an hour or two, then knead again.

Rise at room temperature rather than cold-fermenting, for large cavernous bubbles.

At about 90 minutes, punch down with the wooden spoon and knead a little more to redistribute the yeast onto fresh starch.

Snip the dough into fourths with scissors onto sheets of parchment, well spaced; tidy the edges but do not unstick it from the paper.

Cover each portion with a bowl or dome and rise a few hours until spread out and very puffy.

Flour the top and your hands and push from the centre, nudging the dough outward on the paper without touching the cornice.

Lift the whole tomatoes out of the canning liquid, puree them smooth, and season with olive oil and a little salt. Do not pre-cook.

Top sparingly with sauce and torn fresh mozzarella.

Optional: brush the cornice with a little oil for a golden brown finish.

Cut the pizza out onto a custom parchment round, trimming the excess so it will not burn.

Bake on the paper. 800F is common for Neapolitan; he prefers about 650F so the cheese browns before the crust burns.

Pull it out with the peel or grab it with tongs, then peel the parchment off.

Add the basil after baking and let the pizza's heat wilt it down.