Margherita Pizza

Dissolve (0.07 oz) 2 g of fresh yeast in (10.99 fl oz) 325 ml water at 24–26 °C (78.8°F). Gradually add (17.64 oz) 500 g strong flour, mixing until combined. Add (0.35 oz) 10 g salt as the dough thickens; knead for 15–20 minutes until smooth, elastic, and shiny (the 'veil' test). Cover and let rise for 8–12 hours at room temperature or up to 24 hours in the refrigerator; look for surface bubbles and a 50–100% increase in volume.

Turn the dough out onto a floured surface and divide into four portions, each approximately 7.05 oz (200 g). Form taut balls, working the surface with your fingertips to create a smooth skin. Cover and let rest for 4–6 hours at room temperature until you smell a light winey aroma and observe bubbles under the skin, a sign of a mature gluten network.

Preheat the oven to maximum (250–(536°F) 280°C) with the stone or steel inside for at least 45 minutes. Place the dough in your hand and spread it with your fingertips from the center towards the edge, keeping the edge intact; do not use the rolling pinCrush the peeled San Marzano tomatoes with your fingers, season with a drizzle of olive oil and a pinch of salt and spread them leaving the edge free.

Bake on a hot stone for 8–12 minutes; listen for the crust to crackle and observe for brown spots and swelling. Add 250g (8.82 oz) mozzarella. fior di latte mozzarella drained and at room temperature in the last 2–3 minutes to limit water during cooking. Remove from the oven when the edge is golden with light charring; garnish with fresh basil and a drizzle of olive oil extra virgin raw, off the heat.