Pizza Napolitana

1. In a large bowl, dissolve the yeast in a 1/2 cup of warm water until it gets a foamy consistency (which should take around 10 minutes). Add an additional 1 cup of warm water with the yeast. Add an additional 1 cup of warm water with the yeast.
2. Mix the dough with your hands and add the remaining flour until the dough holds together.
3. Place the dough on a surface covered with flour and knead for around 10 minutes, or until the dough is not sticky anymore.
4. Take a large bowl and coat it with olive oil. Put the dough inside the bowl and make sure to cover the dough in the oil. Let the dough sit out until warm.
5. Fire up the oven slightly higher than you normally would (800-900 F-Ideally in a wood fired oven).
6. Take the dough out of the bowl and knead on a lightly floured surface. Divide the dough in half and roll each piece out on a floured surface into a 12-inch round and place the rounds on lightly oiled 13-inch pizza pans.
7. Brush each round with 1 tablespoon of the olive oil. Divide the tomato sauce between the two. Divide the cheese and sprinkle it on top of the sauce. Divide the basil leaves and sprinkle them on top of the cheese. Divide and sprinkle on the salt and the remaining 1 tablespoon of oil.
8. Bake the pizzas for 2 minutes, or until the crusts are browned. Cut into slices and serve immediately.

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