On a sunny spring day, when the scent of flowers mingles with the crisp air, there is nothing better than preparing My Way Pizza, a dish that celebrates the culinary tradition of Campania with a personal touch. This pizza, with its crispy yet soft base, represents a perfect balance between the sweetness of the tomato sauce, the freshness of the basil, and the creaminess of the mozzarella, creating a taste experience that invites sharing. The dough, made with high-quality flours such as finely ground durum wheat semolina and type 0 flour, allows for an ideal, light, and airy consistency that can support the toppings without being heavy. The technique of working the dough is fundamental: the brewer's yeast must be dissolved in room temperature water, and the salt added only later, to ensure optimal and even rising. This method not only enhances the flavors but also makes the pizza easily digestible, perfect for an informal dinner with friends or a Sunday lunch with family. In Campania, where pizza is a symbol of cultural identity, there are numerous regional variations, from the classic Margherita to more elaborate ones with local ingredients. However, My Way Pizza allows for personal creativity, adding ingredients as desired and customizing the preparation according to the tastes of those who share it. Whether it's a night with friends or a moment of relaxation at home, baking a homemade pizza always represents a special occasion, capable of bringing everyone together around a table to enjoy one of the most beloved and versatile dishes of Italian cuisine.

Dissolve the brewer's yeast in a bit of water. Remember that the dough should never be subjected to thermal shocks, so always work at room temperature. Sift and mix the flours, then add the water, yeast, oil, and sugar. Knead a little and only then add the salt. If you have an electric mixer, a stand mixer, or a Bimby kitchen robot, let the machine do all the work. Form a ball, cover it with a cloth, and let it rest for a few hours in a warm, sheltered corner of your home. Meanwhile, prepare the ingredients: finely chop the mozzarella and let it drain in a colander. Bring the sauce to a boil with a scant teaspoon of salt and the basil leaves. Then cut the ingredients you wish to use to top the pizza, so they are ready at hand when it's time to assemble. When preparing the pizza, make sure that the dough has at least doubled in volume. Preheat the oven to 230 degrees Celsius in fan mode. Divide the dough into two parts, lightly flour the work surface, and roll out the dough. With these quantities, you will get two pizzas the size of the oven tray. Once rolled out, place the dough on parchment paper, then top it with the sauce you have thickened previously on the stove, the mozzarella, and all the other ingredients. Bake the pizza first for five minutes in the lower part of the oven, then another 10-12 minutes in the middle. Serve and enjoy.