Pizza Margherita
Ingredients: water, sea salt, fresh yeast, cinque stagioni double zero flour, San Marzano tomato sauce · 1472 min cook time · 450kcal · $12.50
Ingredients
600ml water, 30g sea salt, 2g fresh yeast, 1kg cinque stagioni double zero flour, 100g San Marzano tomato sauce, 90g fior di latte mozzarella, 10g romano cheese, 5g fresh basil leaves, 10ml extra virgin olive oil
Instructions
1. Dissolve the sea salt into the water.
2. Add a little bit of flour, usually around 10%, and mix until dissolved.
3. Add fresh yeast into the mixture.
4. Gradually add the remaining flour slowly to get the right consistency.
5. Transfer the dough to a wooden bench and start kneading until soft and elastic to touch.
6. Let the dough undergo a 24-hour fermentation: rest for about 18 hours, make pizza balls, and prove for another 4 to 6 hours.
7. Stretch the dough by hand without using a rolling pin, pushing air from the bottom and leaving 1 cm of edge.
8. Top the stretched dough with San Marzano tomato sauce, fior di latte mozzarella, a sprinkle of romano cheese, fresh basil leaves, and a generous drizzle of extra virgin olive oil.
9. Cook the pizza in a wood fire oven at 450 degrees Celsius for 90 seconds.
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