Margherita Pizza with Cold-Fermented Dough

Method

1. In a large bowl, combine 500g flour, 300ml water, and 10g salt. Mix until a shaggy dough forms. Cover and refrigerate for 48 hours to develop flavor and texture.
2. After fermentation, gently punch down the dough and divide into four equal portions. Roll each into a ball and let rest for 30 minutes at room temperature.
3. Preheat oven to 475°F (245°C) with a pizza stone or baking sheet inside to heat evenly.
4. On a floured surface, stretch each dough ball into a 10-inch circle. Transfer to a pizza peel dusted with cornmeal.
5. Spread 2-3 tablespoons of tomato sauce over each dough, leaving a 1-inch border. Top with 80g fresh mozzarella slices and 4-5 basil leaves. Drizzle with 1 teaspoon olive oil and a pinch of salt.
6. Bake for 12-15 minutes until the crust is golden and bubbly. Let rest for 2-3 minutes before slicing and serving.