Neapolitan pizza prep: tomato sauce, drained mozzarella and dough balls

Give the whole canned tomatoes a few brief buzzes with a hand blender, breaking them down without making a complete puree; tomatoes packed in water or juice should be drained in a strainer first, or the sauce is too watery. Season with salt only.

When pulling the dough out to proof, tear the mozzarella into chunks and leave it in a strainer so the excess liquid drains off; straight from the water it makes the pizza watery.

Dough: 00 pizza flour at 65% hydration, 3% salt and 1.5% yeast, mixed in a food processor until it comes into a ball, then ridden around the blade about 30 seconds.

Bulk ferment in a bowl, about five to six hours.

Shape into balls: fold the top over and tuck it under to a pinch at the bottom, twisting and pinching for a smooth top; set on a dry, unfloured spot on the board to tighten the bottom.

Proof in a proofing box, a plastic container or a couple of metal bowls for a couple of hours.

Set out the olive oil, basil, mozzarella, tomatoes with a spoon, and coarse sea salt for topping.