Authentic Pizza Napoletana with Traditional Dough

Dough Preparation

1. In a small bowl, dissolve the fresh yeast in lukewarm water. Let it sit for 5-10 minutes until frothy.
2. In a large bowl, combine the '00' flour and sea salt. Make a well in the center.
3. Pour the yeast mixture and olive oil into the well. Gradually mix the flour into the wet ingredients until a shaggy dough forms.
4. Turn the dough out onto a lightly floured surface and knead for 10-15 minutes until smooth and elastic.
5. Place the dough in a lightly oiled bowl, cover with plastic wrap or a damp cloth, and let it rise in a warm place for at least 2 hours, or until doubled in size.
6. Gently punch down the dough. Divide it into 4 equal portions and shape each into a ball. Place them on a floured tray, cover, and let rest for another 30 minutes.

Pizza Assembly and Cooking

1. Preheat your oven to its highest setting with a pizza stone or steel inside for at least 30-60 minutes. The hotter, the better (ideally 450-500°C or 850-950°F for true Neapolitan style, or as hot as your oven goes).
2. On a lightly floured surface, gently stretch one dough ball into a round shape, about 10-12 inches in diameter, leaving a slightly thicker edge for the crust. Avoid using a rolling pin.
3. Spread a thin layer of crushed San Marzano tomatoes over the dough, leaving the edge clear. Season lightly with salt.
4. Distribute the torn mozzarella di bufala and fresh basil leaves over the sauce.
5. Carefully transfer the pizza onto the preheated pizza stone or steel using a pizza peel. Drizzle with olive oil.
6. Bake for 60-90 seconds, or until the crust is puffed and slightly charred, and the cheese is melted and bubbly. If your oven isn't extremely hot, it might take 2-4 minutes.
7. Remove from oven, add a few more fresh basil leaves if desired, slice, and serve immediately.
8. Repeat with the remaining dough balls and toppings.