Slow-Fermented Margherita Pizza with Fresh Mozzarella

Method

1. In a large bowl, mix 500g flour, 300ml water, 10g salt, and 5g yeast. Knead for 10 minutes until smooth, then let rest for 30 minutes.
2. Place the dough in a covered container and refrigerate for 72 hours, allowing slow fermentation.
3. Before use, let the dough come to room temperature for 2 hours, then divide into 4 portions and shape into rounds.
4. Preheat oven to 475°F (245°C) with a pizza stone or baking sheet inside.
5. Spread tomato sauce over the dough, leaving a border.
6. Top with slices of fresh mozzarella and torn basil leaves.
7. Drizzle with olive oil, season with salt and pepper, and bake for 10-12 minutes.