Margherita Pizza Napoletana

Ingredients

• 500 g 00 flour
• 325 g water
• 12 g salt
• 1 g fresh yeast
• San Marzano tomatoes
• Fior di latte
• Basil and olive oil

Method

1. Mix and ferment dough cold for 72 hours; ball the day of bake.
2. Heat a pizza steel at 550F for 45 minutes.
3. Stretch by hand, top simply with tomato, cheese, and oil.
4. Bake 5 to 6 minutes; finish with basil and a drizzle of oil.