Neapolitan pizza dough, and pizza margherita

Whisk the bread flour and instant yeast together so the yeast is evenly dispersed.

Mix in the water until just combined, then add the kosher salt and combine.

Knead by hand until it passes the windowpane test.

Move to an oiled bowl, cover and rest at room temperature two hours for a primary bulk fermentation.

For the best result, cold ferment in the fridge three to five days instead, which develops flavour and lengthens the gluten strands for a chewy texture.

Divide into six equal pieces by weight and shape into balls, rolling between the hands and pinching the edges underneath to pull the top taut.

Place on a lightly floured rimmed baking sheet or in a proofing container, cover and proof one hour if made the same day, one and a half to two hours from fridge cold, until spread out and slightly poofy but not doubled.

Flour the work surface and the dough, pat it out with the fingers leaving a small rim, then stretch knuckle over knuckle to about 12 inches.

Do the final shaping and topping on a generously floured peel.

Top with roughly pureed San Marzano tomatoes salted with a generous pinch, and shredded or torn fresh mozzarella, both sparingly.

Bake in a pizza oven at 932F, about a minute.

Top with torn basil after it comes out of the oven, then slice and serve.