Neapolitan pizza dough, with a salami pizza

Put 600 ml of room-temperature water in the stand mixer bowl, add about 10% of the flour and mix.

Add the yeast and mix about 2 minutes to activate it.

Add about half the flour and knead at very low speed until creamy, then add the rest a little at a time as it thickens; finish the flour and run the last 5 minutes a little faster.

Turn the sticky dough onto a lightly floured bench, add the salt with the extra flour and knead briefly by hand; return to the mixer.

Knead 5 more minutes, until the dough comes together and the bowl is clean; with about 3 minutes to go add about 2 tablespoons of olive oil.

Finish on the bench with a little flour; the dough should spring back when pressed.

Rest 16 to 20 hours in a large bowl sealed airtight with plastic wrap; at about 15 to 16C overnight it can stay out, but in a warm room put it in the fridge before bed.

Flour a pizza tray. Cut the dough into pieces of about 250 g and shape into balls.

Cover and rest the balls at least 4 hours at room temperature, not in the fridge; refrigerated balls keep a week and must come out 4 hours before use.

On a floured bench, press from the middle with the fingers to stretch Neapolitan style, never touching the edges so the cornicione grows; or stretch over an upturned round salad bowl. Brush off flour from the bottom so it does not burn.

Spread hand-crushed San Marzano tomato with salt and basil, then pecorino, mozzarella, salami, more basil and a little olive oil.

Flour the peel lightly, slide the pizza on and stretch it to fit.

Bake in the oven at 400C for about 90 seconds: about 45 seconds on the back, then turning 15 seconds per side until the edges are cooked.

Rest about a minute, then cut into four.