Recipes: Neapolitan Pizza

Ingredients

• 368 grams “00” pizza flour, plus more for dusting pizza pan
• 7 grams active dry yeast
• 5 grams sugar
• 5 grams kosher salt
• 230 grams filtered water, 110-120 F
• 13 grams extra-virgin olive oil, plus extra for oiling the bowl
• 1 28-ounce can (794 grams) San Marzano whole peeled tomatoes and their juices
• 1 tablespoon chopped basil
• 1 small clove garlic (2 grams), minced
• 1 1/4 teaspoon (8 grams) kosher salt
• 1/4 teaspoon red pepper flakes
• 1/2 teaspoon dried oregano
• 3 tablespoons (14 grams) extra-virgin olive oil
• Extra-virgin olive oil, for brushing crust
• 1 1/2 to 2 cups pizza sauce
• 4 1/2 cups (420 grams) freshly grated mozzarella cheese
• 72 grams (about 40 slices) pepperoni
• Fresh basil leaves
• 3 cups (225 grams) finely grated provolone cheese
• Fine cornmeal for dusting pizza peel