Baking

Pizza Margherita

Name: Pizza Margherita
Total time: 24h
Yield: 2 servings
Cuisine: Italy
Ingredients: 500g 00 flour; 325ml water; 2g yeast; 12g salt; San Marzano tomatoes; Fior di latte mozzarella; Basil; Olive oil

Naples-style pizza of San Marzano tomato, fior di latte and basil.

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24h 2 servings Medium

Ingredients

• 500g 00 flour
• 325ml water
• 2g yeast
• 12g salt
• San Marzano tomatoes
• Fior di latte mozzarella
• Basil
• Olive oil

Method

Step 1 of 425%

Mix dough; bulk ferment 24 h cold; ball.

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1
Mix dough; bulk ferment 24 h cold; ball.
2
Stretch by hand; top with crushed tomato, torn mozzarella.
3
Bake at 500°C 90 sec (or domestic 280°C 6 min on stone).
4
Finish with basil and oil.