Neapolitan Pizza

According to legend, the first Neapolitan pizza with tomatoes, mozzarella and basil was prepared in 1889 and won the heart of Queen Margaret. The monarchy in Italy is no longer there, and the classic thin pizza continues to win the love of the whole world. Let's try and we will master this "crushing weapon"

Ingredients

• 650 g flour
• 7 g dry yeast
• 10-15 g salt
• 30 ml extra virgin olive oil
• 300 ml warm water
• tomatoes, basil leaves, mozzarella slices for the filling

Directions

1. In a large bowl, combine 650 g flour, 7 g dry yeast and 0-15 g salt.
2. Add 30 ml of extra virgin olive oil. Gradually adding 300 ml of warm water, knead the dough. If it comes out sticky, add no more than 20-30 g flour.
3. Knead the dough vigorously, 5 minutes. Roll it into a ball and leave it on the table under a towel for 5-7 minutes. Knead for another 10 minutes, then divide into 2 portions. Roll up two balls, put them in a bowl, cover with a towel. Let the distance be 40-50 minutes.
4. When the dough rises, knead it. Roll or stretch each piece by hand into a thin circle with a diameter of 30–35 cm. Keep the edges thicker. Sprinkle a baking sheet with breadcrumbs or cover with baking paper. Lay out the dough, sprinkle with olive oil. Spread the filling evenly. For example, tomatoes, basil leaves and mozzarella slices. Don't overdo it with the amount of toppings - it can make the pizza soggy.
5. Bake pizza in the preheated oven at 250 ° C for 10–12 minutes. Remove from oven, drizzle with olive oil and serve.