Neapolitan Pizza Dough

In a large mixing bowl, pour in 600ml of room temperature water and add 30g of salt. Mix well with your hand until the salt dissolves.

Add 100g (10% of the total flour) to the water and mix with your hands until it forms a smooth, crepe-like consistency.

Add 1-2g of fresh yeast to the mixture. Use your fingers to help it melt into the water, then mix it through with your hand.

Gradually add the remaining 5 Stagioni Neapolitan Flour, a small amount at a time, while mixing with your other hand. Continue until the dough starts to come together.

Flip the dough onto a clean bench or table. Knead with both hands, incorporating any remaining flour, until the dough is smooth and cohesive.

Test the dough by pressing a finger into it; it should spring back. Alternatively, use a thermometer to check the internal temperature, aiming for 23°C – 26°C (73.4°F – 74.8°F).

Place the dough in a bowl, cover it with a damp cloth to prevent drying, and let it rest for at least 2 hours at room temperature.

After the initial rest, divide the dough into portions. Weigh each portion to approximately 250g (8.8oz) for individual pizza balls.

Shape each portion into a smooth, round ball by rolling it in a circular motion on the bench using the palm of your hand.

Place the dough balls in an airtight container. Leave them in a cool ambient location (16°C – 18°C / 60.8°F – 64.4°F) for 24 hours to ferment.

After 24 hours, sprinkle flour onto your bench. Place a dough ball on top. Gently press down from the center outwards, leaving about an inch for the crust (cornicione).

Turn the dough over and repeat the pressing. Gently stretch the dough by placing it on your forearm and then flipping it onto the bench. Shape it into a circle.

Spread Italian tomato sauce onto the pizza base using the back of a spoon in a circular motion, leaving the crust bare.

Scatter fresh basil leaves, a sprinkle of dry oregano, a drizzle of extra virgin olive oil, and thinly sliced cherry tomatoes over the sauce.

Place the pizza in a preheated woodfire oven at 400°C (757°F) or the maximum temperature of your home oven with a pizza stone. Cook for approximately 1 minute, turning halfway through for even cooking.

Once the pizza is cooked, break up fresh buffalo mozzarella with your hands and place it on top of the hot pizza.

Add all ingredients to a stand mixer bowl, ensuring not to add all the flour at once. Mix according to the mixer's instructions.

Once the dough has absorbed most of the flour, transfer it to a bench and knead by hand until smooth and cohesive, following the same steps as the hand-kneading method.