Classic Neapolitan-Style Cheese Pizza

Ingredients

• 500 g 00-grade flour (or strong bread flour) (00 flour is the traditional Neapolitan choice for extensibility; bread flour is an acceptable modern substitute)
• 325 ml cold water (approximately 65% hydration; adjust by feel depending on flour absorption)
• 10 g fine sea salt
• 2 g active dry yeast (or 1g instant yeast) (low yeast quantity supports slow cold fermentation; do not increase for faster rise without adjusting flavor expectations)
• 1 tsp extra-virgin olive oil (optional in strict Neapolitan tradition; included here for home-oven resilience)
• 1 can (400g) San Marzano-style whole peeled tomatoes (crush by hand; do not cook. Traditional Neapolitan sauce is uncooked tomato applied directly to raw dough [VERIFY - practice varies by pizzaiolo])
• 0.5 tsp fine sea salt
• to taste fresh basil leaves (added post-bake in traditional preparation to preserve aroma)
• 200 g fresh mozzarella (fior di latte or buffalo mozzarella if available) (tear by hand into irregular pieces; do not slice uniformly. Pat dry before use to reduce excess moisture)
• to finish Parmigiano-Reggiano, finely grated (optional; not strictly traditional in a Margherita but common in Italian-American adaptations)
• 1 -2 tbsp extra-virgin olive oil (drizzled over the finished pizza immediately after baking)
• small handful fresh basil leaves (applied after the pizza exits the oven; heat destroys volatile aromatics in basil if added before baking)

Instructions

1. 1{'dependencies': {'description': 'Initial step', 'depends_on_ids': []}, 'description': 'Mix and Begin Fermentation. Dissolve yeast in cold water and let stand for five minutes. Combine flour and salt in a large bowl. Add the water and yeast mixture gradually, mixing until a shaggy dough forms. Add olive oil if using. Turn out onto a clean surface and knead for 8-10 minutes until smooth and elastic. Divide into two equal balls, place in lightly oiled containers, cover, and refrigerate for 24 hours. A 48-hour cold ferment will develop additional flavor complexity.', 'performTime': None}
2. 2{'dependencies': {'description': 'Previous step', 'depends_on_ids': []}, 'description': 'Prepare the Sauce. Drain excess liquid from the canned tomatoes. Crush them by hand directly into a bowl until a rough, chunky puree forms. Season with salt. The sauce should remain relatively chunky and should not be blended smooth; texture is part of the character. Do not cook. Set aside.', 'performTime': None}
3. 3{'dependencies': {'description': 'Previous step', 'depends_on_ids': []}, 'description': 'Preheat the Oven. Place a pizza stone or heavy steel baking surface on the top rack of your oven. Preheat to the highest available temperature - typically 500-550F (260-290C) for home ovens - for at least 45-60 minutes. The mass of the stone or steel needs to absorb sustained heat to approximate the effect of a wood-fired oven floor. Do not rush this step.', 'performTime': None}
4. 4{'dependencies': {'description': 'Previous step', 'depends_on_ids': []}, 'description': 'Shape the Dough. Remove dough from the refrigerator 30-60 minutes before baking to take off the chill. On a lightly floured surface, press the dough ball flat with your fingertips, working from the center outward. Stretch gently by draping the dough over your knuckles and rotating. Aim for a round of approximately 10-12 inches with a slightly thicker rim. Avoid using a rolling pin, which compresses the gas bubbles developed during fermentation and produces a denser, less open crumb.', 'performTime': None}
5. 5{'dependencies': {'description': 'Previous step', 'depends_on_ids': []}, 'description': 'Top and Bake. Transfer the shaped dough to a lightly floured pizza peel or the back of a flat baking sheet. Spread 3-4 tablespoons of tomato sauce over the surface, leaving the rim bare. Distribute torn mozzarella pieces across the sauce, leaving space between them - the cheese will spread during baking. Slide the pizza onto the preheated stone or steel. Bake 8-12 minutes, watching closely. The crust should be spotted and charred at the edges, the cheese fully melted and beginning to color.', 'performTime': None}
6. 6{'dependencies': {'description': 'Previous step', 'depends_on_ids': []}, 'description': 'Finish and Serve. Remove from the oven. Immediately drizzle with extra-virgin olive oil. Scatter fresh basil leaves over the surface. Serve at once. Pizza of this style does not improve with time; eat it as it comes from the oven.', 'performTime': None}