Naples Pizza Margherita 🍕

Method

1. 1

   Dough: 500 g 00 flour, 325 ml water, 10 g salt, 1 g yeast; mix 20 minutes, prove 2 hours, then ball and cold-rise 24 hours.

2. 2

   Crush San Marzano tomatoes raw with a pinch of salt — no cooking the sauce.

3. 3

   Stretch the dough by hand from the centre out, leaving a 1 cm rim; open it on floured peel.

4. 4

   Spread tomato, scatter torn mozzarella drained of its milk, bake as hot as your oven goes (250 °C+ home, 430 °C pizzeria) for 6–8 minutes until the rim blisters.

5. 5

   Finish with fresh basil and a thread of olive oil out of the oven.