Neapolitan pizza marinara with burrata

Weigh 600 grams of bread flour.

Add 3 grams of yeast, 0.5% of the flour weight.

Add 12 grams of salt, 2% of the flour weight, and mix through with your hands.

Add 400 grams of lukewarm water, a 66% hydration dough.

Add a little lemon juice or vinegar to strengthen the gluten.

Mix only until no dry flour remains; no kneading, which works because at over 60 to 65% hydration the flour's own enzymes break the proteins down overnight and the yeast's bubbling forms the gluten.

Cover and rest overnight; the next day it is bubbly, about doubled, wet and sticky.

Dust the top and the board with flour and pry the dough off the sides of the bowl with your fingertips.

Push into an even rectangle and cut in half, then halve each piece, for four pieces.

Shape each piece into a ball by bunching and tucking the dough underneath into one point, then roll it under a caged hand on the board and finish by spinning it with flat hands.

Cover the four balls with the bowl and rest at room temperature one or two hours, up to four or five, so the gluten relaxes enough to stretch.

Flour the board and push out from the centre with flat fingers, building in the cornicione at the rim.

Stretch by knuckling: drape the dough over your knuckles just inside the cornicione and transfer it hand to hand, letting gravity pull it out, to about a 10 inch circle.

Top with the salted crushed tomatoes, thinly sliced garlic, oregano, a drizzle of olive oil and a pinch of salt.

Transfer to the peel and give it a final stretch, taking care not to deflate the cornicione.

Bake at 900F for about 90 seconds, until the cornicione springs up and leopard spots form where surface micro-bubbles meet the heat.

Out of the oven, finish with grated Parmesan and a few dollops of burrata.

Finish with a little more olive oil.