Neapolitan Pizza Margherita

by Ana Ferreira

2 pizzas · about 875 g · 2 servings

Cold-Fermented Dough

• 2 ½ cups00 flour
• 4.5 ozcold water
• 2.25 ozboiling water
• 0.25 ozfine sea salt
• 0.25 ozactive dry yeast

San Marzano Sauce

• 5.5 ozcanned whole San Marzano tomatoes
• fine sea salt

Topping and Baking

• 7 ozfresh mozzarella (fior di latte)
• 0.25 ozextra virgin olive oil
• ½ bunchfresh basil leaves