Neapolitan pizza with San Marzano tomato, basil, pecorino and mozzarella, baked in a gas pizza oven

Heat the gas oven to 400 degrees Celsius; here it took 36 minutes and 15 seconds from about 85 C. Green on the display means ready to cook.

Lift the dough ball out of semolina with a dough scraper, shake off excess semolina, and stretch it the Neapolitan way on the peel without pressing the edges, rough side up; press out any bubbles.

Spread crushed San Marzano tomatoes, lay the basil on, then pecorino over basil and tomato and mozzarella over the basil, so the basil does not burn at 400 C.

Drizzle with extra virgin olive oil, stretch a little more, and slide into the oven.

Once the bottom has set, take the pizza out with the peel and turn it, rotating several times near the flame so no side burns, until the edges puff and the bottom shows a leopard crust.

The oven here was at 440 degrees Celsius and the bottom did not burn.

Between pizzas, let the heat burn spilled tomato or cheese to ash; never clean the stone with soap or water or it can crack.