For this authentic Neapolitan pizza dough recipe, get your mixing bowl, pour in 650ml of water and add 30g salt.

Mix this well using your hand to help dissolve the salt.

Add a handful of flour to the water and mix it through with your hands until the flour dissolves, then add another touch and mix again.

Next, add the yeast to the mix helping it to quickly melt in the water using your fingers, mix through with your hand again then add a little flour and continue mixing.

The sugar can then be added, mixed through and then add more flour and mix again with one hand, turning the bowl with the other. Continue this process until all of your flour is used.

To help mix the flour through, use one hand to clean the sides of the bowl, getting the dry flour into the wet mix.

Then, starting at the bottom of the bowl scoop and mix the dough all around the edges, pressing it in gently and still turning the bowl as you work your way around.

Now add the olive oil and fold it in before covering the bowl with a tea towel/cloth and leaving it to the side (room temperature) for 5-10minutes.

After max 10 minutes, remove the cloth.

Leave the dough in the bowl and start to work it again using the tips of your fingers to fold each side into the middle and then turning the bowl to continue this process all the way around.

Repeat this a few times until you reach the right consistency then cover with cling wrap and a tea towel on top, making sure there are no gaps for air to get in.

Leave this in a cool spot in your home for 16hr. After this time it should be well proved and double its original size.

Next, put the Neapolitan pizza dough on your bench and start to break off 250g/8.82oz size pieces, making them into your pizza balls.

Place the balls into an air tight container or cover them with a cloth large enough to ensure no air escapes.

Leave these to prove for an additional 3-4hr at room temperature.

Next, sprinkle some flour onto your bench, carefully lift one of the dough balls (you may need a utensil to help you) and then transfer it across.

Sprinkle a small amount of flour on top of the dough and start to stretch it out.

Starting an inch from the bottom and working your way an inch from the top, press down using your fingers. Then stop, turn it over and repeat until you have a small round base with a “cornicione” (crust).

Gently stretch this by picking up the dough and slightly stretching it onto one forearm then flipping it onto the bench. Repeat this a few times before shaping it into a circle and then resting it on your bench.

E ora si mangia, Vincenzo’s Plate….Enjoy!