Neapolitan-style pizza

Mix the dough at 62% hydration with much less yeast than the Detroit-style dough.

Ferment for a minimum of eight hours; twelve were used here, in the oven to hold a steady temperature.

Separate into 200 gram balls and bench rest 30 minutes before shaping.

Flatten each ball to roughly a 10 inch circle. Top with blended San Marzano tomatoes, fresh mozzarella and a drizzle of olive oil.

Bake at around 905 degrees Fahrenheit for 90 to 100 seconds, until the bottom is spotted and the top is browned.