Pizza napoletana

Method

1. 1 Knead the dough with very little yeast, water, and salt for 15 minutes, then refrigerate for 24 hours.
2. 2 Insufficient yeast and a long chilling process are conditions that cause the edges of the bread to puff up and become hollow, forming large air pockets.
3. 3 Divide the dough into balls and let them rest at room temperature for 2 hours before rolling them out.
4. 4 Using your fingertips, press from the center outwards, leaving a 2 cm border unpressed; do not use a rolling pin.
5. 5 Mash the canned tomatoes by hand and spread them thinly; the tomatoes are not pre-cooked and are seasoned with nothing but salt.
6. 6 Bake on the highest setting on a baking sheet for 6 minutes, then sprinkle with basil and olive oil upon removal.

With an appliance

• Air fryer 1 hr 56 min

  Change step 6: spray oil around the pizza edges, run the oven at 260 degrees for 4 minutes, and rotate the pizza after 2 minutes; the edges puff up quickly, but the bottom lacks the stone oven flavor, and only one small pizza at a time is baked.