Homemade Pizza Margherita

DOUGH RECIPE:

1. Heat water to 95F (35C), add yeast and let sit for one minute to hydrate.
2. Gradually mix in a little flour, then salt; repeat until all ingredients are added.
3. Mix until fully incorporated and form a large dough ball.
4. Cover dough and let sit at room temperature for 2 hours, then refrigerate for 24 hours.
5. Remove dough from fridge and form 6, 250g dough balls.
6. Cover dough balls and refrigerate for another 18-24 hours.
7. Remove dough from fridge about 3-6 hours before use to allow it to come to room temperature.

SAUCE RECIPE:

1. Combine San Marzano tomatoes, 20g extra virgin olive oil, and 7g fine sea salt in a bowl. If desired, add 7g granulated sugar for a less acidic sauce. Mix or blend until smooth.

ASSEMBLY & BAKING:

1. Preheat your pizza oven to 800F (426C).
2. On a lightly floured surface, stretch or roll out one dough ball into a thin-crust, medium-sized pizza base.
3. Spread a thin layer of the prepared tomato sauce over the dough, leaving a small border for the crust.
4. Top generously with creamy mozzarella cheese and fresh basil leaves.
5. Carefully transfer the pizza to the preheated oven.
6. Bake for about 90 seconds, or until the crust is puffed and lightly charred, and the cheese is melted and bubbly.
7. Remove from the oven, drizzle with a little extra olive oil if desired, and sprinkle with a pinch of sea salt.
8. Repeat for the remaining pizzas.