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Slow-Fermented Margherita Pizza with Fresh Basil

Name: Slow-Fermented Margherita Pizza with Fresh Basil
Total time: 150 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1 cup warm water; 1 tsp active dry yeast; 1 tsp sugar; 2 1/2 cups all-purpose flour; 1 tsp salt; 2 tbsp olive oil; 2 cups crushed tomatoes; 1 cup fresh mozzarella, sliced; Fresh basil leaves; Grated Parmesan cheese

A Neapolitan-style pizza with a tangy, slow-fermented dough, fresh mozzarella, and basil.

150 minutes4 servings

Method

In a bowl, mix warm water, yeast, and sugar. Let sit 5 minutes until frothy.
Add flour, salt, and olive oil. Knead 10 minutes until smooth. Let rise 24 hours in the refrigerator.
Preheat oven to 475°F (245°C) with a pizza stone or baking sheet inside.
Roll out dough, place on hot stone, spread tomato sauce, add mozzarella, basil, and Parmesan.
Bake 10-12 minutes until crust is golden. Let cool 2 minutes before slicing.

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