How to Make Pizza Dough - Neapolitan-Style | PrimalGourmet

Ingredients

• 523 g double-zero flour (plus extra for shaping the dough balls)
• 340 ml room-temperature water
• 15.7 g salt
• 7 g dry active yeast (or one sachet if using pre-packaged)
• Extra-virgin olive oil (as needed)
• 1 28- ounce can San Marzano whole tomatoes
• 1/2 teaspoon kosher salt
• 500 grams fior di latte cheese (roughly torn into 1-inch pieces)
• Small bunch fresh basil leaves (roughly torn)
• Freshly-grated Parmigiano Reggiano cheese (as needed)