Cook it well: the perfect Neapolitan pizza

Gozney's 24-hour dough

Gozney's "24 Hour Neapolitan Pizza" recipe. This screen and the next are Gozney's method.

1. Whisk 0.1 g dry yeast into 310 g water.
2. Add 500 g 00 or strong white flour and 13 g salt, and knead for 5 to 6 minutes.
3. Rest it 20 minutes, then knead again for 1 to 2 minutes.
4. Leave it to ferment at room temperature for 16 hours.
5. Divide it into 3 balls of 270 g and chill them for 4 to 10 hours.
6. Take them out 3 to 5 hours before baking. For the sauce, crush 400 g peeled plum tomatoes by hand with ¼ teaspoon flaky salt; do not over-mix.

Fire it and bake: 60 to 90 seconds

Gozney's recipe, with the Gen 2 heat-up from the help centre and the flame zone from the manual.

1. Light the gas on high for big rolling flames, or build a wood fire and keep feeding small kindling.
2. Heat for about 40 to 45 minutes (help centre); 50 to 55 saturates it fully.
3. Aim for about 495 °C (925 °F), as Gozney's recipe does, just under the oven's 500 °C maximum.
4. Stretch a ball, top it with about 55 g sauce and a quarter of 225 g fior di latte, and launch it from a floured placement peel.
5. Turn it regularly with a turning peel and bake for 60 to 90 seconds.
6. Keep the door off: big flames, no door.