Neapolitan pizza is one of the symbols of Italian cuisine and a true gastronomic heritage. With its soft and light dough, high edges and simple but tasty filling, it represents a culinary art that many aspire to. This guide takes you through every step of making an authentic Neapolitan pizza, from dough to cooking.

Introduction
Neapolitan pizza is traditionally prepared in a wood-fired oven, but it is also possible to achieve excellent results in a home oven. The key to a perfect pizza is a well-risen dough and a good rolling and cooking technique. In this recipe you will discover ingredients, preparation, tips and variations.

Ingredients
For the dough
Soft wheat flour: 500 g (preferably type «00»)
Water: 325 ml (at room temperature)
Fresh brewer’s yeast: 3 g (or 1 g dry yeast)
Salt: 10 g
Extra virgin olive oil: 1 tablespoon (optional)
For the filling
Peeled tomatoes: 400 g (preferably San Marzano)
Buffalo mozzarella: 250 g
Fresh basil: to taste
Extra virgin olive oil: to taste
Salt: to taste
Preparation
1. Prepare the dough
Activate the yeast: Dissolve the yeast in water at room temperature in a bowl. If you are using dry yeast, mix it directly with the flour.
Mix the ingredients: Sift the flour into a large bowl and make a well in the center. Add the water with the yeast and start mixing with a fork. Knead: When the dough starts to take shape, add the salt and, if desired, the olive oil. Transfer the dough to a work surface and knead vigorously for about 10-15 minutes until you obtain a smooth and elastic consistency.
Let it rise: Shape the dough into a ball, place it in a lightly floured bowl, cover with a damp cloth and leave to rise in a warm place for about 2 hours, or until it has doubled in volume.