Italian · Italy
Wood-Fired Margherita Pizza with Crisp Crust
A variation of the classic Margherita pizza with a crispier crust achieved through a longer fermentation process.
40 minutes4 servings
Ingredients
Method
- Make pizza dough and let it ferment for 48 hours in the refrigerator.
- Preheat oven to 275°C (525°F) with a pizza stone inside.
- On a floured surface, stretch dough into a 12-inch oval shape.
- Spread a thin layer of tomato puree over the dough.
- Top with mozzarella di bufala and fresh basil leaves.
- Drizzle with olive oil and a sprinkle of sea salt.
- Bake for 10-12 minutes until the crust is crisp and the cheese is melted.
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