Italian · Italy
Fermented Dough Margherita Pizza
A traditional Neapolitan pizza with fresh tomatoes, mozzarella, and basil, using a slow-fermented dough for enhanced flavor and texture
30 minutes4 servings
Ingredients
Method
- Mix flour, water, yeast, and salt for the dough and let it rest for 1 hour
- Refrigerate the dough for 48 hours to ferment slowly
- Remove dough from refrigerator and let it come to room temperature for 1 hour
- Shape the dough into a round crust
- Spread tomato sauce over the dough
- Add slices of fresh mozzarella
- Top with fresh basil leaves
- Drizzle with olive oil and a pinch of salt
- Bake in a preheated oven at 250°C (480°F) for 8-10 minutes