Italian · Italy
Fermented Dough Margherita Pizza with Basil and Parmesan
A traditional Neapolitan pizza with a longer fermentation process for enhanced flavor and texture
45 minutes4 servings
Ingredients
Method
- Start with pre-fermented dough (48 hours in the fridge)
- Knead the dough for 10 minutes to develop gluten
- Let the dough rest for 2 hours at room temperature
- Roll out into a 12-inch circle
- Spread 1/2 cup tomato sauce
- Add 8 oz fresh mozzarella slices
- Top with 1/4 cup fresh basil leaves
- Drizzle with 2 tbsp olive oil and 1 tsp salt
- Sprinkle 2 tbsp grated parmesan cheese
- Bake in a preheated oven at 250°C (480°F) for 8-10 minutes
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