Italian · Italy
Slow-Fermented Margherita Pizza
A Neapolitan pizza with a naturally leavened dough, tomato sauce, fresh mozzarella, and basil
65 minutes4 servings
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Ingredients
Method
- Start with 72-hour cold fermented pizza dough (mix flour, water, yeast, and salt, let rest in fridge)
- Remove dough from fridge and let it come to room temperature for 2 hours
- Roll out dough into a circle on a floured surface
- Prepare tomato sauce by simmering crushed tomatoes, olive oil, garlic, and salt for 30 minutes
- Spread tomato sauce over the dough
- Add slices of fresh mozzarella
- Top with fresh basil leaves
- Drizzle with olive oil and sprinkle salt
- Bake in a preheated oven at 475°F (245°C) for 12-15 minutes until crust is golden
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