Real Neapolitan Pizza

Name: Real Neapolitan Pizza
Yield: 4
Ingredients: 20 ounces (4 cups) Italian tipo "00" flour (see note), plus extra for dusting dough; .3 ounces (about 2 1/4 teaspoons) kosher salt, plus extra for assembly; .2 ounces (about 1 teaspoon) active dry yeast; .2 ounces (about 2 teaspoons) sugar; 12 ounces water; 1 (14-ounce) can whole peeled Italian tomatoes; 12 ounces buffalo mozzarella or fresh cow's milk mozzarella; 6 tablespoons extra virgin olive oil; 24 basil leaves

Real Neapolitan Pizza was pinched from <a href="http://www.seriouseats.com/recipes/2010/09/hacker-free-neapolitan-pizza-for-a-home-kitchen-recipe.html" target="_blank">www.seriouseats.com.</a>

"This recipe is about as close as you can get to wood-burning oven-style Neapolitan pizza without having to void the warranty of your oven. The Antimo Caputo Tipo "00" Italian bread flour called for helps improve the texture, but is not necessary. Regular bread flour (of even all-purpose flour) will work just fine. For best results, use weight measurements, not volume...."

INGREDIENTS

•

20 ounces (4 cups) Italian tipo "00" flour (see note), plus extra for dusting dough

•

.3 ounces (about 2 1/4 teaspoons) kosher salt, plus extra for assembly

•

.2 ounces (about 1 teaspoon) active dry yeast

•

.2 ounces (about 2 teaspoons) sugar

•

12 ounces water

•

1 (14-ounce) can whole peeled Italian tomatoes

•

12 ounces buffalo mozzarella or fresh cow's milk mozzarella

•

6 tablespoons extra virgin olive oil

•

24 basil leaves

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