Wood-Fired Neapolitan Pizza with San Marzano Tomatoes

Method

1. In a large bowl, mix 500g of 00 flour with 3g of salt and 1g of yeast.
2. Gradually add 300ml of water while mixing until a dough forms.
3. Knead the dough for 10 minutes, then let it rest for 1 hour.
4. Roll out the dough and top with tomatoes, mozzarella, and basil.
5. Drizzle with olive oil and bake in a preheated wood-fired oven at 250°C (480°F) for 8-10 minutes.