Neapolitan style pizza ... but the way I want it

The advantages of this method:
1. You have less work to do (you don't have to make preferments; you don't have to add salt after fermentation...etc.),
2. Less mess (you use only one bowl for the dough and the dough is processed in the box,
3. If you bake the pizza in the lower part of the oven, it bakes in a few minutes both on the bottom and on the top without burning the cheese,
You don't have to preheat the oven for a long time. More than 10 minutes at 250 degrees Celsius is enough,
4. Using baking paper will help you keep both the oven and the kitchen clean,
5. Everything is done without compromising the taste, texture and quality of a product that has benefited from a good fermentation period.