Neapolitan-Style Pizza

Method

Dough

1. Weigh the dry ingredients

   Put the flour, yeast, salt and sugar into the bowl of a food mixer fitted with a dough hook, keeping the yeast and salt on opposite sides of the bowl.
   Why this mattersYeast doesn't activate well when it comes into direct contact with salt. Keeping them apart until the water goes in gives the yeast a good start.

2. Add the water

   Make a well in the centre of the dry ingredients and pour in the water.

3. Knead the dough

   Mix until it forms a rough dough, then turn it out onto a work surface and knead for 6 to 10 minutes until smooth and pliable. Alternatively, leave it in the food mixer on the dough setting for 6 minutes.
   6 min timer

4. Prove the dough

   Put the dough in a bowl, cover it well and leave it to rest. The yeast will activate and the dough should double in size within about 30 minutes. Go by the size of the dough rather than the clock. Gently knock it back.
   30 min timer

5. Shape the dough balls

   Split the dough into four and shape each piece into a ball. Cup your hands around the dough and move it in circles on the work surface until it forms a tight ball. Cover and leave to rest for 30 minutes, after which the dough is ready to use.
   30 min timer

Heat Charlie

1. Set up the stones and charcoal

   While the dough balls rest, place one or two pizza stones in Charlie, with the racks positioned from the middle of the oven upwards so they are not too close to the fire. Add a couple of handfuls of good-quality lumpwood charcoal on top of the grates, piled right at the back of the oven on the last grate section.
   Why this mattersThe stones must go in at the start so they heat all the way through with the oven. A stone that is only hot on the surface won't crisp the base before the toppings are cooked.

2. Bring Charlie up to temperature

   Add a natural firelighter or two and light the charcoal. Open the vents, close the door and wait 25 to 30 minutes until the temperature dial reads 360°C (680°F). Then choke the vents so they are barely open. The oven will keep climbing and is ready to use at 375°C (705°F).
   30 min timer
   Why this mattersCharlie holds its heat very well, so closing the vents a little before the target stops it running away. The last few degrees come on their own.

Shape

1. Dust the worktop with semolina

   Keep 40g semolina ready for dusting the batch. Scatter a little over the worktop and use only enough to stop the dough sticking.

2. Open out the dough

   Place a dough ball on the semolina. Press your fingers into the centre and work your way outwards, leaving the rim higher. Press gently, as the yeast has created air pockets and you don't want to overwork the dough at this stage.

3. Stretch the base

   Lift the dough and, holding the rim very gently, stretch it along the rim by passing it through your fingers. Finally, drape the dough over the backs of your hands, made into fists, and gently stretch it out.

4. Move the base to the peel

   Place the stretched dough on the pizza peel before you add any toppings. It makes loading the oven much easier. Check the dough moves freely and isn't catching, and add more semolina if it does.

Top

1. Add the tomato sauce

   Have all your toppings out and ready so everyone can pick their favourites. Put 10ml tomato sauce in the centre of the base, then spread it out in circles with the back of the spoon. Add a dusting of dried oregano, or stir ¼ tsp into the sauce beforehand.
   Why this mattersThe number one mistake is adding too much tomato sauce. It won't cook off in the short bake and leaves the centre soggy.

2. Add the toppings

   Add the mozzarella and your favourite toppings, without overloading the pizza. Finish with a light dusting of finely grated Parmesan and a swirl of olive oil.

Bake

1. Bake

   Using the peel, slide the pizza directly onto the hot pizza stone and close the door. Leave the door shut for at least 2 minutes and no more than 3.
   2 min timer

2. Turn and serve

   Check whether the pizza is ready, which depends on the thickness of the dough. If it needs longer or is more cooked on one side, swivel it round, return it to the stone and close the door for 30 seconds to a minute. Remove and serve.
   1 min timer

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