Neapolitan pizza made with dry yeast, by hand

Put the water in a bowl and the yeast straight into the water, and mix to activate it until the water changes colour.

Add about 10 to a maximum 20 percent of the flour, letting it fall in like raindrops, to make a mix like a pancake or crepe batter.

Add the salt now, once the dough is starting to form, and mix it in.

Keep adding flour until the dough forms, then turn it onto the bench.

Keep the flour in front of the dough and knead into it rather than adding it on top, letting the dough take a little at a time.

Test readiness by pressing and watching the spring back, or with a temperature probe; this dough read 23.1 degrees.

Rest the dough at least two hours on the bench under a damp cloth.

Lightly flour and make the dough balls, folding with three fingers and guiding with the others, rotating anticlockwise, then rolling between both palms.

Place the balls spaced out in a tightly sealed container and rest two to four hours outside the fridge.

On refined semolina, stretch from an inch in from the bottom, working the air out to the edges, flat fingered, turning between passes three times.

Stretch the round over the forearm, holding inside the crust, repeating in the same position.

Sauce from the centre outwards leaving the crust bare, then the mozzarella and basil in either order, then the oil from the centre round.

Guide the pizza onto the peel with three fingers underneath and launch it into the oven with one flick of the wrist.

Leave the pizza on the oven floor as long as possible rather than lifting it; at 400 to 450 degrees the base sears.

Lift the pizza from the sides, bring it out to the mouth of the oven, turn it half a turn and put it back on the clean spot; turn three times, then one quick lift for heat on top.