Mains
Margherita pizza
A cold-proofed Neapolitan-style pizza with San Marzano tomatoes, fior di latte and fresh basil.
- Time
- 24 h (mostly proofing)
- Level
- Medium
- Made on
- Oven · Stand mixer
Method
- 01
Mix flour, water, salt and yeast; knead until smooth and cold-proof 24 h.
- 02
Divide into 250 g balls and rest 2 h at room temperature.
- 03
Stretch each ball by hand and top with tomato, torn mozzarella and a drizzle of oil.
- 04
Bake at the highest oven temperature on a preheated stone for 6–8 minutes and finish with basil.
