Neapolitan margherita pizza

Mix the water with the flour and sourdough and let it rest for 30 minutes.

Start kneading gradually while adding the rest of the water.

After creating the dough, add salt and knead for another 3 minutes.

Do slap and fold rounds every 30 minutes about 3-4 times until the dough is strong and stable.

Let the dough rise at room temperature for 1-2 hours.

Put in the fridge for 24-48 hours.

Remove from the refrigerator 4 hours before baking and shape into 250 gram balls.

Let rise at room temperature.

Open your hands gently.

Spread sauce, tear basil, grate parmesan and sprinkle mozzarella.

Bake in a pizza oven at 350-400°C for 60-90 seconds until golden. (or at maximum temperatures in the oven for about 10-15 minutes)

Finish with a few fresh basil leaves on top.