Neapolitan pizza dough, with margherita pizzas

Combine the spring water and salt; mix in about 20% of the 00 flour, then add the yeast, so the yeast is not in direct contact with the salt.

Add all the remaining flour and mix until it comes together. No honey or sugar.

Knead on the counter, pushing away with the palm and folding back, for 6 to 7 minutes; then slap and fold for about 3 minutes, until soft like smooth skin.

Dough temperature 23C. Bulk ferment two hours.

Cut the dough in half and divide each half into three 270 g portions.

Gently deflate and shape into tight, smooth balls, skin side up, with no flour inside.

Rest the balls 24 hours at 18C, 48 hours at 10C, or 72 hours at 5C.

Stretch each ball using fine semolina or cornmeal. Heat a wood-fired oven three hours before cooking.

For a pizza to freeze: tomato sauce and Parmigiano Reggiano, pre-bake in the domestic oven about three minutes, then freeze.

Margherita: tomato sauce, oregano, cherry tomatoes and basil; bake in the pizza oven two to three minutes; add mozzarella di bufala before or after.