Slow-Fermented Margherita Pizza with Buffalo Mozzarella

Method

1. Start 48 hours before baking by mixing 500g flour, 300ml water, 10g salt, and 1g yeast to make a dough
2. Refrigerate the dough, covered, for 48 hours to develop flavor and texture
3. On baking day, remove dough from fridge and let it come to room temperature for 1 hour
4. Roll out the dough into a 12-inch circle on a floured surface
5. Spread 1 cup of homemade tomato sauce over the dough
6. Add 200g sliced fresh mozzarella di bufala
7. Top with 10-12 fresh basil leaves
8. Drizzle with 2 tbsp olive oil and sprinkle 1 tsp salt
9. Bake on a preheated pizza stone at 500°F (260°C) for 8-10 minutes until crust is blistered and golden