prompter: How do you make Neapolitan pizza though?

assistant: You will need:

*For the dough:*
500g/1lb 2oz strong plain flour
1 tsp salt
1 tsp fresh yeast
325ml/11fl oz lukewarm water

*For the topping:*
300g canned plum tomatoes
salt and freshly ground black pepper
4 tbsp extra virgin olive oil
30g/1oz Parmesan, freshly grated
a few fresh basil leaves or some dried oregano
140g/5oz mozzarella, roughly chopped
extra virgin olive oil, for drizzling

*For the additional toppings:*
1 garlic clove, finely chopped
1 rosemary sprig, chopped
30g/1oz taleggio, grated
2 slices speck
½ courgette, sliced
¼ aubergine, sliced
1 slice prosciutto
handful rocket leaves

*Instructions:*

- Preheat your oven to 250C/500F/Gas 9.

-  In a large bowl, place the flour and salt together. Dissolve the yeast in the lukewarm water and gradually add to the flour. Mix well until you obtain a dough. If you find the dough too sticky, just add a little flour.

- Shape the dough into a ball and leave to rest covered with a cloth for 5 minutes. After this time, you will find the dough much more pliable to work with. Knead the dough and split into two. Knead each piece for a couple of 
minutes each and form into balls. Sprinkle some flour on a clean kitchen cloth and place the dough on it covering 
with a slightly damp cloth. Leave to rise in a warm place for 30 minutes.

- Place the tomatoes in a bowl and squash them slightly, add salt and pepper and mix well.

- Sprinkle some flour on a clean work surface and with your fingers spread the dough into a roughly round shape 
with a border. Make the dough as thin as a pancake but beware not to split the dough. Sprinkle some breadcrumbs 
on two large flat baking sheets and place the pizza bases on them.

- Spread a little of the tomato evenly over each base - not put too much as the pizza will go soggy. Drizzle with olive oil, sprinkle with parmesan cheese, add a few basil leaves or sprinkle some oregano and top with pieces of mozzarella cheese. Then add topping of your choice.

- Place in the hot oven for 7 minutes (a couple of minutes longer if you prefer your pizza crispy). Remove from the oven, drizzle with some olive oil and eat immediately - pizzas are not very nice cold or reheated!

Enjoy!

prompter: "Pizzas are not very nice cold or reheated!" 
As a true Pizza connoisseur, I disagree with that remark.

assistant: My apologies, I was speaking in generalities.

Naturally there's no accounting for personal taste, don't let me prevent you from enjoying your pizza the way you like it!

Also now that I know you also enjoy cold pizza, I can take it into account in my further replies. Thanks!

assistant: Taste is subjective, and everyone has their own preferences when it comes to food. It's great that you enjoy cold or reheated pizza, as it can be a convenient and delicious way to enjoy your leftovers.

assistant: Let's just agree to disagree on this topic. 

Regardless of its temperature, hope you enjoy your pizza!

assistant: According to the rules proposed by the Associazione Verace Pizza Napoletana,[4] the genuine Neapolitan pizza dough consists of wheat flour, natural Neapolitan yeast or brewer's yeast, salt and water. The dough is always fat-free and sugar-free.[4] The regulations specify that the dough must be made primarily from a medium-strength (W value of 250–320; 11–13.5% protein), finely ground wheat flour, with no more than 20% of the flour being strong flour (W value above 350).[4] Since the end of World War II in Italy, when strong flour was imported from Canada as part of the Marshall Plan, this strong flour has been called Manitoba flour.[5]

The dough must be kneaded by hand or with a low-speed mixer. After the rising process, the dough must be formed by hand without the help of a rolling pin or other machine, and may be no more than 3 millimeters (0.12 in) thick.[4] The pizza must be baked for 60–90 seconds in a 485 °C (905 °F) wood-fired oven.[4] When cooked, it should be soft, elastic, tender and fragrant.[4]

prompter: Please rewrite all of the steps into an organized bullet point list.

assistant: - The dough consists of wheat flour, natural Neapolitan yeast or brewer's yeast, salt and water.
- The dough is always fat-free and sugar-free.
- The regulations specify that the dough must be made primarily from a medium-strength (W value of 250–320; 11–13.5% protein), finely ground wheat flour, with no more than 20% of the flour being strong flour (W value above 350).
- The dough must be kneaded by hand or with a low-speed mixer.
- After the rising process, the dough must be formed by hand without the help of a rolling pin or other machine, and may be no more than 3 millimeters (0.12 in) thick.
- The pizza must be baked for 60–90 seconds in a 485 °C (905 °F) wood-fired oven.
- When cooked, it should be soft, elastic, tender and fragrant.

assistant: - The genuine Neapolitan pizza dough consists of:
   - wheat flour
   - natural Neapolitan yeast or brewer's yeast
   - salt
   - water.
- The dough is always fat-free and sugar-free.
- The regulations specify that the dough must be made primarily from a medium-strength (W value of 250–320; 11–13.5% protein), finely ground wheat flour.
- No more than 20% of the flour can be strong flour (W value above 350).
- Since the end of World War II in Italy, strong flour has been called Manitoba flour.
- The dough must be kneaded by hand or with a low-speed mixer.
- After rising, the dough must be formed by hand without the help of a rolling pin or other machine and may be no more than 3 millimeters (0.12 in) thick.
- The pizza must be baked for 60–90 seconds in a 485 °C (905 °F) wood-fired oven.
- When cooked, it should be soft, elastic, tender, and fragrant according to the Associazione Verace Pizza Napoletana rules.

assistant: To make authentic Neapolitan pizza, you can mix 600ml of water and add 30g salt in a mixing bowl. Mix this well using your hand to help dissolve the salt. Add 100g (10% flour) to the water and mix it through with your hands until the flour dissolves.

Does this answer answers your question?

prompter: At what temperature does sodium metal react with calcium hypochlorite?