To begin, prepare the dough. In a large mixing bowl, dissolve the yeast in the room temperature water, allowing it to rest for a minute to activate. Slowly add in about half of the flour and mix gently using your hand or a wooden spoon until it forms a thick batter-like consistency. Let it rest for 10 minutes to absorb moisture fully, which will help create the perfect texture in the final dough.

Next, gradually add the remaining flour and the salt to the mixture. Begin kneading the dough with your hands, either in the bowl or on a lightly floured surface. Knead for about 10 minutes, or until the dough becomes smooth and elastic. The dough should be soft but not sticky. If needed, add a small amount of flour during kneading, but be cautious not to over-flour as this will affect the texture.

Once kneaded, form the dough into a ball and place it back into the bowl. Cover it with a damp kitchen towel or plastic wrap. Let it rise at room temperature for about 8 hours or until it doubles in size. For the best results, you can also refrigerate it overnight to develop more flavor, but remember to bring it back to room temperature before proceeding to the next step.

After the dough has risen, divide it into four equal portions. Gently form each portion into a ball, being careful not to over-handle it, as this can knock out the air bubbles that are essential for a light, airy crust. Let the dough rest again, covered, for an additional 30 minutes. This second rise will help relax the gluten, making it easier to shape.

Preheat your oven to its highest setting, ideally 250-300°C (482-572°F), or as high as it will go. If you have a pizza stone or steel, place it in the oven while it heats up—this will help create the iconic charred crust of a true Pizza Napoletana. Alternatively, you can use an overturned baking sheet.

While the oven heats, prepare your toppings. Crush the San Marzano tomatoes by hand or with a fork to create a rustic, chunky sauce. Season lightly with sea salt. For the most authentic flavor, avoid adding too many spices or sugar—this pizza relies on the purity of the ingredients.

Now, stretch each ball of dough into a thin, round pizza. To do this, place the dough on a lightly floured surface and, using your hands, gently press the dough from the centre outward, leaving a slightly thicker edge for the crust. Avoid using a rolling pin, as it will flatten the dough and remove the air bubbles needed for the ideal texture.

Once stretched, transfer the dough to your hot pizza stone or baking sheet. Spread a thin layer of the tomato sauce onto the dough, followed by pieces of buffalo mozzarella. Drizzle with a small amount of olive oil and add a few fresh basil leaves. Bake for 7-10 minutes, or until the crust is golden with charred spots, and the cheese is melted and bubbling.