Dough Recipe Below:

After Combining Ingredients, knead until you get bored, but try to make it to 3 minutes at least.

Let rise for 8 hours.

After that, divide the dough into 4 balls and store in the fridge for at least 2 days.

Once you're ready to use the dough, roll it into taught balls and let them come to room temperature and do a final gluten rest (this takes about 2 hours). If you don't rest the gluten enough, the dough will snap back every time you try to stretch it out.

This recipe is specifically for ovens that can get up to 800 F. That's why there's no sugar or oil.

For the Sauce:
28 oz whole peeled plum tomatoes (in a can) - This is the only important ingredient and using
San Marzano brand is best. I added shallots and garlic but that is not required. I also added Honey because I wanted it to be sweet without being too rich. You can deepen the flavor of your sauce by simmering it longer but I believe Neapolitan red sauces are usually on the lighter/more delicate side (which means don't simmer it for an hour).
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