Margherita Pizza

Pizza Dough:

1. In a bowl, combine the water and salt and allow to dissolve.
2. Add 10% of the flour and mix well; add more flour and the yeast.
3. Continue to add the remaining flour and mix well until combined.
4. Put the dough onto a lightly floured surface and knead until smooth and elastic.
5. This can take up to 10 min.
6. Place the dough into a lightly floured bowl, cover with a damp cloth, and set aside.
7. Let the dough rest for half an hour, then divide into 4-5 round balls.
8. Cover with a damp tea towel and allow the dough balls to rise.
9. This can take up to 10-12 hrs.
10. Once the dough has doubled in size, place on a lightly floured bench and stretch the dough using your hands.

Pizza Margherita:

1. Roll out 220 g (7 ¾ ouces) pizza dough.
2. Spread the San Marzano tomato sauce.
3. Top with buffalo mozzarella, place 4 basil leaves on top, and drizzle on some extra virgin olive oil.
4. Bake at 475°F/ 245°C for 15 minutes until the crust has browned and the cheese has melted. Enjoy!