A Neapolitan pizza Margherita with bright tomato, pools of melted mozzarella and fresh basil leaves on a wooden board

Neapolitan Pizza Margherita

by Ana Ferreira

4 pizzas · about 1.8 kg · 4 servings

Cold-Fermented Dough

4 ¾ cups00 flour
8.5 ozcold water
4.5 ozboiling water
0.75 ozfine sea salt
0.25 ozactive dry yeast

San Marzano Sauce

11.5 ozcanned whole San Marzano tomatoes
fine sea salt

Topping and Baking

14 ozfresh mozzarella (fior di latte)
0.75 ozextra virgin olive oil
1 bunchfresh basil leaves

Full Recipe and Method Forklet