Margherita Pizza-style Neapolitan pizza

Ingredients

Dough (4 × 250 g balls)

• 500 g 00 flour
• 325 ml cold water
• 10 g sea salt
• 3 g fresh yeast (or 1 tsp dried)

Topping

• 400 g San Marzano tomatoes, blended
• 200 g mozzarella di bufala, torn
• Fresh basil leaves
• Olive oil
• Salt

Method

1. Dough. Mix flour + salt. Dissolve yeast in water. Combine. Knead 10 minutes until smooth.
2. Cold ferment. Cover, rest in the fridge 24-72 hours.
3. Divide. Cut into 4 equal balls. Rest at room temperature 2 hours before shaping.
4. Shape. On a floured surface, stretch each ball by hand (don’t use a rolling pin) to a 30 cm round, leaving a thicker rim.
5. Sauce. Spread a thin layer of blended tomato. Salt lightly.
6. Cheese. Scatter torn mozzarella.
7. Bake. Slide onto a preheated pizza stone/steel at 280°C+ for 5-7 minutes until blistered.
8. Finish. Top with basil and a drizzle of olive oil. Serve immediately.

Tips

• Cold ferment 24 hours minimum. The flavour is in the dough.
• Max oven heat with a pizza stone or steel. Preheated for an hour.
• Don’t overload. Less is more on a margherita.