Neapolitan pizza dough

Pour the 700 ml of cold water into the mixer and add about two handfuls of flour.

Add the salt, then the half teaspoon of dry yeast, and start mixing.

Add the flour a little at a time, about a spoon at a time, without rushing.

Keep the dough temperature between 23 and 26 degrees Celsius; his finished at 25.

The dough is ready when it bounces back from a finger press.

Spread fine semolina over the pizza tray so the balls do not stick, or oil an individual airtight container for each.

Cut and weigh the dough into balls of 250 to 270 grams.

With clean hands fold each ball closed at the bottom and place it seam down on the semolina.

Refrigerate and let ferment 16 to 24 hours.

Take the balls out at least four hours before stretching and leave them covered at room temperature.

Coat a ball in semolina top and bottom, press from the middle outwards without touching the edges to build a puffed rim, then let gravity stretch it out.

Top quickly so the sauce does not soak through the base: tomato, fresh mozzarella, basil and oil.

Bake in the oven at 350 degrees Celsius; one side had cooked in about 30 seconds.