Neapolitan Pizza with San Marzano Tomatoes and Basil

Method

1. In a large bowl, mix 500g of 00 flour with 3g of salt and 1g of yeast. Add 300ml of water and mix until a dough forms. Knead for 10 minutes, then let rest for 1 hour.
2. Roll out the dough into a circle, about 1cm thick. Transfer to a preheated pizza stone or baking sheet.
3. Spread 200g of crushed San Marzano tomatoes over the dough, leaving a border. Add 200g of fresh mozzarella, torn into pieces. Top with fresh basil leaves.
4. Bake in a preheated oven at 250°C (480°F) for 8-10 minutes, or until the crust is golden and bubbly.