Pizza Napoletana

Ingredients
1 1/2 cup all prupose flour, plus extra for dusting
1 tsp salt
1 tsp active dry yeast 
1 tsp olive oil, plus extra for oiling
6 tsp lukewarm water

Topping 
6 tomatoes 
6oz mozzarella cheese, drained and sliced thinly salt and pepper
2 tsp shredded fresh basil leaves 
2 tsp olive oil

Directions

1- To make the pizza dough, sift the flour and salt into a bowl and stir in the yeast. Make a well in the center an pour in the oil and water. Gradually incorporate the dry ingredients into the liquid, using a wooden spoon or floured hand.

2-  Turn out the dough onto a lightly floured counter and knead well for 5 minutes, until smooth and elastic. Return to the clean bowl, cover with lightly oiled plastic wrap, and set aside to rise in a warm place for about 1 hour, our until doubled in size. 

3- Turn out the dough onto a lightly floured counter and know down. Knead briefly, then cut in half and roll out each piece into a circle about 1/4 inch /5mm think. Transfer to a lightly oiled cookie sheet and push up the edges with your fingers to form a small rim. 

4- For the topping, arrange the tomato and mozzarella slices alternative over the pizza bases. Season to taste with salt and pepper, sprinkle with the basil, and drizzle with the olive oil. Bake in a preheat oven, 450F, for 10-20 minutes, until the crust is crisp and the cheese has melted. Server immediately and enjoy!