Italian · Italy
Cold-Fermented Dough Margherita with Balsamic Glaze
A more traditional approach using a cold-fermented dough for deeper flavor, topped with a balsamic glaze for a modern twist.
45 minutes4 servings
Ingredients
Method
- Preheat oven to 475°F (245°C).
- Roll out the cold-fermented dough on a baking sheet.
- Spread tomato sauce evenly over the dough.
- Arrange mozzarella slices and basil leaves on top.
- Drizzle with olive oil, season with salt and pepper.
- Bake for 12-15 minutes until crust is golden.
- Drizzle with balsamic glaze before serving.
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