Instructions:

1. Prepare the Dough:

a. In a small bowl, combine lukewarm water, sugar, and active dry yeast. Let it sit for about 5 minutes until frothy.

b. In a large mixing bowl, combine Tipo 00 flour and salt. Make a well in the center and pour in the yeast mixture.

c. Gradually incorporate the flour into the liquid, mixing until a dough forms.

d. Knead the dough on a floured surface for about 10 minutes until smooth and elastic.

e. Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for 1-2 hours or until doubled in size.

2. Prepare the Tomato Sauce:

a. Crush San Marzano tomatoes with your hands or a fork.

b. Mix in salt and fresh basil leaves.

3. Preheat the Oven:

Preheat your oven to the highest temperature it can go, typically around 475-500°F (245-260°C).

4. Shape the Pizza:

a. Divide the dough into individual portions and shape each into a round ball.

b. On a floured surface, stretch each ball into a thin round shape, leaving a slightly thicker edge for the crust.

5. Assemble and Bake:

a. Place the shaped dough on a pizza peel or an inverted baking sheet.

b. Spread a thin layer of tomato sauce over the dough, leaving a border around the edges.

c. Add torn mozzarella pieces and fresh basil leaves.

d. Drizzle with olive oil.

e. Transfer the pizza to a preheated pizza stone or a hot baking sheet in the oven.

f. Bake for 8-10 minutes or until the crust is golden and the cheese is bubbly.

6. Enjoy the Authentic Pizza Napoletana:

Remove from the oven, let it cool for a moment, slice, and savor the authentic taste of Pizza Napoletana. Buon Appetito! 🍕🇮🇹