How to make pizza like a Neapolitan master

How to make pizza like a Neapolitan master Vima/Getty Images Margherita pizza was invented in 1889 in honour of Queen Margherita di Savoia's visit to Naples Often considered one of Italy’s most memorable dishes, beloved pizza is an ultimate comfort food and has become an ever-growing obsession around the world. barmalini/Getty Images Mozzarella di bufala is made from the milk of water buffalo that live in Italy’s Campania and Lazio regions There are three basic types of Neapolitan pizza: the Margherita, topped with tomato sauce, mozzarella cheese and fresh basil; the marinara, which skips the cheese and uses oregano and garlic instead of basil; and the “DOC” made with mozzarella di bufala instead of the usual fior di latte made from cow’s milk. Hemis/Alamy Ciro Salvo of 50 Kalò is one of Naple's most esteemed pizza masters Only two types of mozzarella are used for Neapolitan pizza: fior di latte made from cow’s milk; or mozzarella di bufala, made from the milk of the water buffalo that live in the country’s Campania and Lazio regions. *** How to make an authentic Neapolitan pie when you can’t go to Naples Neapolitan pizza dough recipe By Ciro Salvo of 50 Kalò 450g flour 300ml cold tap water 3g fresh brewer's yeast 9g salt In a large bowl, dissolve the yeast in the cold tap water, and then mix in about two-thirds of the flour with a big spoon until a creamy consistency is formed.