Neapolitan Margherita Pizza

Prep

1. Wheat Sourdough Starter

Cooking

1. Mix water, active sourdough starter, and wheat flour. Leave for 30 minutes for autolysis.
2. Add salt and olive oil. Knead the dough until elastic and smooth.
3. Leave the dough at room temperature for 3-4 hours, performing stretches and folds every 45 minutes.
4. Divide the dough into two equal parts, form tight balls, place them in sealed containers, and put them in the refrigerator for 18-24 hours for cold fermentation.
5. 2 hours before baking, take the dough containers out of the refrigerator to let them warm up.
6. Preheat the oven to the maximum temperature (250–300°C) along with a baking stone or inverted baking sheet for at least 20-30 minutes. The higher the temperature, the better and faster it will cook.
7. Form the pizza base by gently stretching the dough with your hands, leaving fluffy edges (to preserve the air).
8. Spread the tomato sauce on the base. Bake in the preheated oven for 8-12 minutes until the edges are golden and crispy.
9. Remove the pizza, evenly distribute pieces of fresh mozzarella, and return to the oven for another 2-3 minutes for the cheese to melt.
10. Remove the finished dish from the oven, garnish with fresh basil leaves, and serve immediately.