Pizza margherita

Preparation pizza dough: Pour the flour all the way into the mixer. Melt 30 g of salt in 450 ml of the water. Add water and salt to the flour in the mixer and start mixing (slow medium speed).

Let 3 g yeast dissolve in a ball with 100 ml of water. Add this to the mixer while it mixes. After 5 minutes you add the last 100 ml of the water. Place the mixer at a higher position and slowly drop the olive oil in it.

Once the dough has absorbed all liquids, stop the mixer and leave the dough on the table. Cover the dough with plastic movie or the lid of your mixer.

After 10 minutes of rest, knead it with your hands. Let it rest for 10 minutes to make it more elastic

Form separate pizza bulbs from 265 g each. Let it ferment for at least 8 hours in a closed container at room temperature.

Preparation pizza topping: Mix the tomato sauce with 1.7 g of salt and cut the mozzarella into pieces.

Heat your oven for 30 minutes to a maximum temperature (with a pizza stone in it, if possible).

Open your pizza dough and roll it flat, spread the tomato sauce on your dough with a little olive oil.

Bake the pizza for 7 minutes at 250 ° C.

Add the mozzarella and slide the pizza back into the oven for 1 minute to melt the cheese. After baking, add Parmesan and Basil. Tasty!