Neapolitan pizza

Dissolve the yeast in the warm water.

Mix the salt with the flour (whole wheat flour can be substituted).

Add the water with the yeast, then to the flour and integrate it until you get a dough that does not stick to your hands.

Let stand

Divide it into 3 parts and let it rest for 2-3 more hours with a damp towel on top.

Preheat the oven at maximum power while working the dough.

Knead it from the center and do not flatten the outside to create the edges. Place on a baking sheet on a baking tray.

To obtain a crunchier dough, the ideal is to cook the dough with the crushed tomato for about 7-10 minutes.

After these minutes, add the cheese and the desired ingredients and put it back in the oven for another 5-10 minutes approximately.