Neapolitan Pizza Margherita

by Ana Ferreira

2 pizzas · about 875 g · 2 servings

Cold-Fermented Dough

• 305 g00 flour
• 125 gcold water
• 61 gboiling water
• 9 gfine sea salt
• 0.8 gactive dry yeast

San Marzano Sauce

• 160 gcanned whole San Marzano tomatoes
• fine sea salt

Topping and Baking

• 200 gfresh mozzarella (fior di latte)
• 10 gextra virgin olive oil
• ½ bunchfresh basil leaves