Napoli pizza

It has a thin, soft centre and a puffed, blistered edge, with a simple topping rather than a thick layer of ingredients. The classic toppings are tomato, mozzarella and basil; marinara uses tomato, garlic and oregano, with no cheese.

Heat the oven to its highest setting, ideally 250–280 °C, with a pizza stone or steel inside for at least 30 minutes. Slide the pizza onto it and bake for about 5–8 minutes, until the edge is puffed and spotted and the cheese is bubbling.

Use fresh mozzarella, but drain it well and tear it into small pieces so its moisture does not make the centre soggy. For a drier topping, use low-moisture mozzarella; add it partway through baking if it browns before the crust is ready.

Yes. After the dough has risen, divide it into balls, coat them lightly with oil and freeze in sealed containers. Defrost overnight in the fridge, then leave at room temperature for about an hour before stretching.

Refrigerate leftovers in a covered container within two hours and eat them within three days. Reheat slices in a hot, dry frying pan for a few minutes, covering briefly to melt the cheese while keeping the base crisp.

A green salad with a sharp dressing balances the soft, cheesy crust; grilled aubergine or courgette also makes a good side. Keep the pizza toppings simple so the base stays crisp and cooks evenly.