Neapolitan Pizza Margherita

by Ana Ferreira

8 pizzas · about 3.5 kg · 8 servings

Cold-Fermented Dough

• 1210 g00 flour
• 490 gcold water
• 245 gboiling water
• 36 gfine sea salt
• 3 gactive dry yeast

San Marzano Sauce

• 640 gcanned whole San Marzano tomatoes
• fine sea salt

Topping and Baking

• 800 gfresh mozzarella (fior di latte)
• 40 gextra virgin olive oil
• 2 bunchesfresh basil leaves