Neapolitan Pizza Margherita

by Ana Ferreira

12 pizzas · about 5.3 kg · 12 servings

Cold-Fermented Dough

• 1820 g00 flour
• 740 gcold water
• 365 gboiling water
• 54 gfine sea salt
• 5 gactive dry yeast

San Marzano Sauce

• 960 gcanned whole San Marzano tomatoes
• fine sea salt

Topping and Baking

• 1200 gfresh mozzarella (fior di latte)
• 60 gextra virgin olive oil
• 3 bunchesfresh basil leaves