We adore eating the thin-crust pizza at 208 on Hollywood Road so when their pizza consultant, Enzo Carbone, was in town recently, we jumped at the chance to film him teaching us how to make an authentic Neapolitan pizza. And while chef Carbone uses a hand-crafted Neapolitan pizza oven at 208 in this video, don't worry: home cooks can replicate his recipe by pre-heating their gas or electric oven to 220º Celsius and cooking it for 15-18 minutes rather than 60-90 seconds like Carbone does in the video.

Ingredients:

Makes roughly 8 pizzas

For the dough:

- 1.8 kg of Caputo brand flour (special flour from Naples)

- 1 litre of water

- 5 grams of yeast

- 50 grams of salt

For Margherita topping:

(One pizza only)

- 60 to 80 grams San Marzano tomato, seeded and passed through a food mill

- 60 to 80 grams drained buffalo mozzarella

- 6 pretty basil leaves

- extra virgin olive oil