Pizza napolitana, inherited from Argentina's Italian immigrant legacy, is made by layering tomato slices and mozzarella over a thick dough. Letting the dough rise for a long time is the secret to the thick, light Argentine-style base.
Knead the flour, fresh yeast, water, salt and olive oil into a smooth dough and let rise for 60 minutes.
Roll the risen dough into a thick layer and place in a pan.
Arrange the tomato slices and mozzarella on top and dust with oregano.
Bake in a preheated oven at 230 degrees for 25 minutes.
Let the dough rise for the full hour; cutting the rise short won't give the thick, light texture of the Argentine style. Allergens: contains wheat (gluten) and dairy (mozzarella).
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