Pizza Margherita

Ingredients8

• tipo 00 flour300 g
• water190 ml
• fresh yeast2 g
• fine salt8 g
• San Marzano tomatoes200 g
• fior di latte mozzarella150 g
• fresh basil leaves8
• extra-virgin olive oil1 tbsp

Method

1. Dissolve the yeast in the water, then mix with the flour and salt until a soft dough forms.
2. Knead until smooth and elastic, then cover and let rise at room temperature for about 2 hours.
3. Crush the tomatoes by hand with a pinch of salt to make a simple sauce.
4. Divide the dough into two balls, stretch each into a thin round, and spread with tomato sauce.
5. Tear the mozzarella over the pizzas and add a few basil leaves and a drizzle of olive oil.
6. Bake on a very hot pizza stone or steel until the crust is blistered and the cheese is melted.