Neapolitan Pizza v.2

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