Classic Margherita

Sauce: crushed tomatoes, salt

Toppings: fresh mozzarella, basil, olive oil

48hr cold fermented dough: 650g 00” flour, 455g water (70%), 16g salt (2.5%), 0.5g active dry yeast

This dough recipe will yield 4x 280g dough balls.

Cooked in home oven at 280C for 6 minutes.