Pizza Napoletana

INGREDIENTS for 4 Pizzas:

• 1 Kg Flour for Pizza 
• 620g Water
• 3g fresh brewer's yeast
• 28g of salt
  
• 1 tsp extra virgin olive oil
  
• pinch of sugar

For the Topping:

• Peeled or Passata Tomatoes
• Mozzarella for pizza
• Salt
• Oregano
• Extra virgin olive oil

INSTRUCTIONS:

1. Dissolve the yeast in the water with the sugar.
2. Add the water into the flour gradually, only when the previous one is perfectly absorbed.
3. After adding about 2/3 of the water, add the salt.
4. Almost at the end of the kneading, add the oil.
5. Place the dough in a plastic container at room temperature (20-24 ° C) for about 4 hours.
6. In the meantime, prepare the tomato with salt, oregano and oil in a container.
7. After leavening, the dough is divided into equal parts of the desired weight and lay down.
8. Spread the pizzas with the tomato and cook at maximum temperature for 7-10 minutes depending on the oven and temperature.
9. Remove the pizzas from oven and add the mozzarella with the desired topping.
10. Cook for another 3-5 minutes, until the mozzarella is melted.

At this point remove the pizzas from the oven, add a drizzle of oil and serve.

Notes:

To have the best leavening, when mixing the ingredients for the dough, try to keep the yeast and salt separated as much as possible.