Neapolitan Pizza Margherita

by Ana Ferreira

4 pizzas · about 1.8 kg · 4 servings

Cold-Fermented Dough

• 605 g00 flour
• 245 gcold water
• 120 gboiling water
• 18 gfine sea salt
• 1.5 gactive dry yeast

San Marzano Sauce

• 320 gcanned whole San Marzano tomatoes
• fine sea salt

Topping and Baking

• 400 gfresh mozzarella (fior di latte)
• 20 gextra virgin olive oil
• 20 gfresh basil leaves