In a large mixing bowl, combine the flour, yeast, sugar, and salt. Gradually add the lukewarm water and stir with a spoon until the dough starts to form. It will look rough and shaggy at this stage—don’t worry, that’s normal!

Lightly flour a work surface and knead the dough for about 5 minutes until it becomes smooth. Transfer it back to the bowl, cover with plastic wrap, and let it rest at room temperature for 12 to 24 hours. This slow fermentation enhances the flavor and creates a perfect texture.

Place your baking steel or pizza stone in the oven and preheat to 500°F to 550°F for at least 30 minutes. If using parchment paper, ensure there’s at least 8 inches of clearance from the broiler to prevent burning.

Divide the dough into two equal portions. On a floured surface, stretch one piece gently, pulling the edges and folding them over. Keep stretching until you form a 10” to 12” round shape. Be careful not to press too much on the outer edge to preserve the airy crust.

Transfer the dough to a floured peel or parchment paper. Lightly spread tomato sauce, cheese, and any toppings of your choice. Slide the pizza onto the hot stone or steel and bake for 6-8 minutes until the crust is puffed and slightly charred. If using a broiler, let it cook for an additional 2-3 minutes to develop a beautiful golden-brown crust.

Remove the pizza from the oven, let it cool slightly, and top with fresh basil. Slice and enjoy your homemade Neapolitan masterpiece!