Neapolitan pizza is all about simplicity. Use the best San Marzano tomatoes and fresh mozzarella di bufala you can find.
- Preheat your oven to its highest setting (usually 500°F-550°F / 260°C-290°C). If you have a pizza stone, place it in the oven to heat up.
- Gently stretch the pizza dough into a 10-12 inch circle. Be careful not to deflate the edge (cornicione).
- Spread a thin layer of crushed San Marzano tomatoes over the dough. Tear the fresh mozzarella into pieces and distribute evenly.
- Drizzle with extra virgin olive oil. Transfer to the hot stone or baking sheet.
- Bake for 7-10 minutes until the crust is charred in spots and the cheese is bubbly. Remove from oven and immediately top with fresh basil leaves.