Pizza Margherita

Ingredients

• 500 g strong bread flour (00 if possible)
• 325 ml water
• 12 g fine salt
• 2 g fresh yeast
• 400 g San Marzano tomatoes, crushed
• 300 g fior di latte mozzarella, torn
• 20 g basil leaves
• 3 tbsp extra virgin olive oil

Steps

1. 1
   Dissolve the yeast in the water, add the flour and mix to a shaggy mass. Rest 20 minutes, then add the salt and knead 10 minutes until smooth.
2. 2
   Prove at room temperature 2 hours, then refrigerate 24 hours. The long cold rise is what gives the crust its flavour and blisters.
3. 3
   Divide into four 200 g balls, cover, and let them come to room temperature for 3 hours.
4. 4
   Heat the oven with a steel or stone at its maximum setting for at least 45 minutes.
5. 5
   Season the crushed tomatoes with salt only — no cooking.
6. 6
   Stretch a ball by hand from the centre outwards, leaving the outer 2 cm untouched. Never use a rolling pin, which crushes the rim.
7. 7
   Top thinly with tomato and torn mozzarella, drizzle with oil, and bake 6-8 minutes until the rim is puffed and spotted.
8. 8
   Add the basil on the way out of the oven, not before.