Slow-Fermented Margherita Pizza with Basic Dough Ingredients

Method

1. In a large bowl, combine 500g bread flour, 300ml water, 1 tsp active dry yeast, and 10g salt. Mix until a shaggy dough forms.
2. Cover the bowl with plastic wrap and let the dough rest at room temperature for 1 hour.
3. Refrigerate the dough for 24-48 hours to allow slow fermentation.
4. Before using, let the dough come to room temperature for 1 hour.
5. Preheat oven to 475°F (245°C) with a pizza stone or baking sheet inside.
6. Roll out the dough and transfer to the preheated stone.
7. Spread 1 cup tomato sauce over the dough, leaving a border.
8. Top with slices of fresh mozzarella and torn basil leaves.
9. Drizzle with olive oil, season with salt and pepper, and bake for 10-12 minutes.