Neapolitan Pizza

1. In a large bowl, mix flour, water, salt, and yeast until a rough dough forms.
2. Let it rest for 30 minutes, then perform a few gentle stretch & folds. Rest again.
3. Do one “coin fold,” rest 30 min, then divide into 4 dough balls. Proof until doubled (1.5–2 hrs).
4. On a semolina-dusted surface, shape the dough into a round pizza base.
5. Drizzle olive oil, add Parmesan and mozzarella.
6. Bake in the Ooni Volt 2 at 840°F (450°C) for about 90 seconds until golden and blistered.
7. Finish with sliced tomatoes, basil leaves, stracciatella, black pepper, and a drizzle of truffle oil.