Hand-Kneaded Neapolitan Pizza with San Marzano Tomato Sauce

Method

1. In a large mixing bowl, combine 500g of 00 flour with 10g of salt and 10g of yeast.
2. Gradually add 300ml of water while mixing until a soft dough forms.
3. Knead the dough by hand for 10 minutes until smooth and elastic.
4. Let the dough rest for 1 hour at room temperature, covered with a damp cloth.
5. In a saucepan, crush 400g of San Marzano tomatoes and cook over medium heat for 30 minutes, stirring occasionally.
6. Add a pinch of salt and a drizzle of olive oil to the sauce, then let it cool.
7. Preheat oven to 250°C (480°F) with a pizza stone inside.
8. Roll out the dough, place on the pizza stone, and spread the cooled tomato sauce over it.
9. Top with fresh mozzarella and basil, then bake for 10-12 minutes until the crust is golden and bubbly.
10. Remove from oven, drizzle with olive oil, and serve immediately.