Graziani Homemade Pizza Napoletana Masterclass

In a large bowl, combine the flour, salt, sugar, and yeast.

Gradually add warm water and olive oil to the dry ingredients, mixing until a dough forms.

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

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

Preheat your oven to the highest setting (around 475°F or 245°C) and place a pizza stone inside if you have one.

Once the dough has risen, punch it down and divide it into two equal portions.

Roll out one portion of dough on a floured surface to your desired thickness (thin for traditional Neapolitan).

Spread a thin layer of tomato sauce over the base, leaving a small border around the edges.

Top with slices of mozzarella cheese, fresh basil leaves, and sprinkle with oregano, salt, and pepper.

Transfer the pizza to the preheated oven (or onto the pizza stone) and bake for about 8-10 minutes or until the crust is golden and the cheese is bubbly.

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