Wood-Fired Margherita with Fresh Basil and Mozzarella

Method

1. In a large bowl, mix 500g 00 flour, 3g salt, and 10g yeast
2. Gradually add 300ml water while mixing until a dough forms
3. Knead the dough for 10 minutes until smooth and elastic
4. Let the dough rise for 1 hour in a warm place
5. Preheat oven to 250°C (480°F) with a pizza stone or steel
6. Roll out the dough into a 30cm circle
7. Spread 200g tomato sauce over the dough
8. Add 250g fresh mozzarella slices
9. Top with fresh basil leaves and a drizzle of olive oil
10. Bake for 10-12 minutes until crust is golden and bubbly