Neapolitan Pizza from Over-Fermented Dough

For the dough

1. Combine all the over-fermented dough balls into one large mass on a work surface.

2. Cover the dough mass with a damp kitchen towel to prevent it from drying out.

3. Work and knead the dough until it is smooth and less sticky.

4. Place the dough in a container, cover, and let it rest.

   Then 30 min of waiting

5. Perform a stretch-and-fold on the dough, pulling from the edges and folding over the center.

   Be gentle to preserve the gas bubbles inside the dough.

6. Let the dough rest again.

   Then 30 min of waiting

7. Repeat the stretch-and-fold process to build structure back into the weakened dough.

8. Let the dough rest for a final rise until doubled and strong.

   Then 60 min of waiting

9. Divide and shape the dough into 30 smooth, round pizza balls.

10. Cover and let the dough balls rest before shaping.

    Then 120 min of waiting

For assembly

11. Stretch a dough ball out into a thin pizza base on a floured surface, leaving a raised crust around the edge.

12. Spread pizza sauce evenly over the base.

13. Distribute the torn fresh mozzarella, basil leaves, and a drizzle of olive oil over the sauce.

14. Launch the pizza into a high-temperature pizza oven and bake until the crust is puffed and charred in spots, 60–90 seconds.

15. Repeat for the remaining pizzas and serve immediately.

- Pizza sauce