Neapolitan Pepperoni Pizza with Cold Fermented Dough

Method

1. Prepare the dough by mixing 500g bread flour, 300ml water, 10g salt, and 5g yeast. Knead for 10 minutes, then let it rest at room temperature for 1 hour. Refrigerate for 48 hours.
2. Take the dough from the refrigerator and let it come to room temperature for 2 hours before shaping.
3. Roll out the dough to a 12-inch circle and transfer to a pizza stone or baking sheet.
4. Spread 150g tomato sauce over the dough.
5. Add 200g sliced fresh mozzarella.
6. Arrange 100g pepperoni slices over the cheese.
7. Top with fresh basil and drizzle with 2 tablespoons olive oil.
8. Season with 1 teaspoon salt and bake in a preheated oven at 250°C (475°F) for 12-15 minutes.