Neapolitan margherita pizza

• The dough (for 7 balls)

• 850 g tipo 00 caputo chef red

• 150 g tipo 1 caputo

• 700 g of ice water

• 220 g of sourdough starter

• 27 g of salt

• The tomato sauce (for 7 pizzas)

• 400 g of whole San Marzano tomatoes (can)

• salt

• 10 drops of monk fruit sweetener/sucralose (optional) Monk fruit / sucralose sweetenerA zero-calorie liquid sweetener. Add it by the drop, to taste.

• Above (for one pizza)

• 60 g of tomato sauce

• 80 g of fresh mozzarella

• 5 g of grated parmesan

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1. Preparation of the dough

2. 1

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

3. 2

   Start kneading gradually while adding the rest of the water.

4. 3

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

5. 4

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

6. 5

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

7. 6

   Put in the fridge for 24-48 hours.

8. Preparation and baking

9. 7

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

10. 8

    Let rise at room temperature.

11. 9

    Open your hands gently.

12. 10

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

13. 11

    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)

14. 12

    Finish with a few fresh basil leaves on top.