Neapolitan Pizza with Hand-Tossed Dough

Method

1. In a large bowl, mix 500g of 00 flour with 10g of salt and 10g of yeast. Gradually add 300ml of water, mixing until a dough forms. Knead for 10 minutes until smooth. Let rise for 1 hour.
2. Preheat oven to 250°C (480°F) with a pizza stone or steel inside. Roll out the dough into a 30cm circle.
3. Spread 200g of crushed San Marzano tomatoes over the dough. Tear 200g of fresh mozzarella and place on top.
4. Drizzle with olive oil, add fresh basil leaves, and bake for 10-12 minutes until crust is golden. Serve immediately.