Napoli-Style Pizza

I got hooked on making pizza after sampling the famous bubbly crusts in Napoli. The Neapolitans are the godfathers of pizza, producing crisp but chewy dough and quality toppings. I’ve tried all kinds of methods, a bit of sourdough starter, same day rising and even the ‘no-stir’ dough but I think this is ultimately the best way. The dough uses only a tiny amount of dried yeast and can be used the same day or left to rise for 1-2 days in the refrigerator. The slower it rises, the more flavour