Stretch out your dough using the Neapolitan stretching method on top of Caputo Semola Flour. Make sure to remove any excess flour after stretching, as this will burn in the oven.

Using a kitchen spoon, cover the base of the pizza with your  Whole Peeled Tomatoes. Make sure not to spread tomatoes over the crust. Not sure the best way to crush them?

Sprinkle on your Pecorino Romano and fresh basil, making sure to evenly disperse both.

Add fior di latte mozzarella, making sure to cover most of the pizza. Do not leave large gaps of exposed tomato sauce, as this will burn in the oven.

Drizzle on your  Extra Virgin Olive Oil, place the pizza on your launching peel, and set it in a woodfired oven with a temperature of about 800F-900F. Cook for 90 seconds or so.

Serve and enjoy! And remember, in Napoli it is traditional to use a fork and knife to eat pizza.