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Who better than Gino D'Acampo, everyone's favourite Neopolitan chef, to make the definitive pizza from his region?
Mix the salt and the yeast in a bowl with the water. In another large bowl make a well in the centre of the flour and then add the water mixture and the extra virgin olive oil. Mix well with a wooden spoon until you create a doughy texture. Turn out the dough onto a clean well floured surface and work it with your hands for approximately 3 minutes. Place in a bowl, cover with a towel, leave in a warm place and allow to rest for at least 30 minutes until the dough nearly doubles in size.
At this stage, pre-heat the oven to 220º degrees.
Once rested, turn out the dough onto a floured surface and with your hands push out to create a round pizza shape, approximately 25cm in diameter. Place the pizza base on a baking tray (previously brushed with oil).
With the help of tablespoon, spread the tomatoes on top of the dough, add a couple of pinches of oregano, some chopped garlic and drizzle with extra virgin olive oil. Cook in the middle of the oven for approximately 20 minutes.
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