Wood-Fired Margherita Pizza

Ingredients

• 500g 00 flour
• 325ml water
• 10g salt
• 3g active dry yeast
• 1 can San Marzano tomatoes, crushed
• 250g fresh mozzarella
• Fresh basil leaves
• Extra-virgin olive oil

Method

1. 1Knead flour, water, salt, and yeast into a smooth dough and proof, covered, for at least 8 hours.
2. 2Divide into balls and let rest one hour, then stretch each by hand into a thin round.
3. 3Top with crushed tomato, torn mozzarella, a pinch of salt, and a drizzle of olive oil.
4. 4Bake on a screaming-hot stone or steel until the cornicione chars, then finish with fresh basil.