Italian · Italy
Slow-Fermented Margherita Pizza with San Marzano Tomato Sauce
A Neapolitan pizza made with a long-fermented dough, fresh tomatoes, mozzarella, and basil for a deeper flavor.
Ingredients
Method
- Mix flour, water, yeast, and salt for the dough, then refrigerate for 72 hours to ferment.
- After fermentation, divide the dough into portions and let it come to room temperature for 2 hours.
- Knead the dough briefly, then shape into rounds and let rest for 30 minutes.
- Spread homemade tomato sauce over the dough, using a 1:1 ratio of tomatoes to sauce.
- Add slices of fresh mozzarella di Bufala, tearing them slightly for better texture.
- Top with fresh basil leaves and drizzle with extra virgin olive oil.
- Season with a pinch of flaky sea salt.
- Bake in a preheated oven at 250°C (480°F) for 8-10 minutes until the crust is golden and bubbly.
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