Classic Margherita Pizza

created by Mirko Sut

Ingredients (for two people)

00 [super fine] flour (400 grams)
Water (250 grams)
Olive oil (12 grams)
Salt (12 grams)
Sugar (5 grams)
fresh yeast (1 gram)

Instructions

Dissolve salt in the water

Crumble the yeast into the flour with your hands

Start pouring in the water and begin kneading

Add the sugar and oil

Knead firmly on a flat surface to form a smooth dough

Put it in a large container with a lid and let the dough rest for 2 – 3 hours at room temperature before storing it in the fridge

Mirko’s reccomendation for best results is to let the dough leaven [allow to rise] for 48 hours, but if you don’t have a lot of time, you can make the dough in the morning for that evening and always leave it at room temperature

Take it out of the fridge and leave the dough at room temperature until you start preparing the pizza for dinner

Preheat the oven to maximum power (250/300 degrees centigrade)

Spread the dough on a floured surface with your hands and move onto a baking sheet covered with baking paper and leave it to rest for about one hour

Spread a layer of tomatoes and bake for a ‘pre-cooking’ time of about 5 – 7 minutes

Take out of the oven and add the mozzarella

Finish cooking for another 5 – 7 minutes