Italian · Italy
Neapolitan Pizza with Long Fermentation Dough
Traditional Italian pizza with San Marzano tomatoes, fresh mozzarella, and basil
90 minutes4 servings
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Ingredients
Method
- Mix flour, water, yeast, and salt for dough
- Let dough ferment for 24 hours
- Spread tomato sauce on dough
- Add mozzarella and basil
- Bake at 250°C (480°F) for 8-10 minutes
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