Prepare the Dough:

• In a bowl, dissolve the sugar and yeast in the lukewarm water. Let it sit for about 5-10 minutes until the yeast activates and begins to bubble.
• In a large mixing bowl, combine the flour and salt. Make a well in the center and add the yeast mixture and olive oil.
• Mix the ingredients together until a dough begins to form. Knead the dough on a floured surface for about 8-10 minutes, or until it becomes smooth and elastic.
• Place the dough in a lightly oiled bowl, cover with a damp cloth or plastic wrap, and let it rise in a warm spot for 1-2 hours, or until it has doubled in size.

Prepare the Sauce:

• While the dough is rising, prepare the pizza sauce. In a bowl, crush the San Marzano tomatoes with your hands or a spoon until slightly chunky. Add salt to taste. If you like, you can also add a pinch of dried oregano, but traditional Pizza Napoletana usually sticks with a simple tomato sauce without additional spices.

Preheat the Oven:

• If you’re using a wood-fired oven, preheat it to a very high temperature (around 800°F or 430°C). For a home oven, preheat it as high as it will go (usually 500°F or 260°C), and place a pizza stone or baking sheet inside to heat up as well.

Shape the Dough:

• Once the dough has risen, punch it down and divide it into two equal portions. On a floured surface, stretch each portion of dough into a round shape about 10-12 inches in diameter. You can use your hands to gently stretch the dough or roll it out with a rolling pin. Be careful not to press down too hard on the dough to preserve the airiness of the crust.
• Transfer the dough to a parchment paper or a pizza peel (if using a stone).

Assemble the Pizza:

• Spoon a thin layer of the prepared tomato sauce onto the center of each dough round, spreading it evenly, leaving a small border around the edges for the crust.
• Scatter pieces of torn mozzarella di bufala evenly on top of the sauce.
• Add a few fresh basil leaves around the pizza. Drizzle lightly with extra virgin olive oil.

Bake the Pizza:

• Carefully transfer the pizza to the preheated oven (on the stone or a baking sheet) and bake for 10-15 minutes, or until the crust is golden brown, and the cheese is bubbling and slightly browned. If using a wood-fired oven, this step should take around 90 seconds to 2 minutes due to the high temperature.
• Keep an eye on the pizza to ensure it doesn’t burn, especially the crust.

Serve the Pizza:

• Once the pizza is baked, remove it from the oven and let it cool for a minute or two. Optionally, garnish with a few more fresh basil leaves.
• Slice and serve the Pizza Napoletana immediately, enjoying it with a drizzle of extra virgin olive oil and a squeeze of lemon or a touch of Parmesan cheese if desired.