Pizza Margherita

For the dough

• 1 kg type “0” flour or pizza flour
• 600 ml water
• 25 g salt
• 2 g fresh brewer’s yeast (or 1 g dried)

For the topping

• 600 g of VeraPizza fine crushed tomatoes
• 400 g well-drained fior di latte
• Extra virgin olive oil
• Fresh basil leaves
• Salt to taste

Making the dough

1. Pour the water into a large bowl and dissolve the yeast in it.
2. Add half the flour and mix.
3. Add the salt and then the rest of the flour.
4. Knead until smooth and elastic.
5. Cover and leave to rest for 15 minutes, then give it a couple of folds.
6. Leave to rise for 2–3 hours at room temperature, then shape 4 dough balls of 250 g.
7. Let it mature in the fridge for 12–24 hours (recommended) or 4 hours at room temperature.

Preparing the topping

1. Crush the tomatoes with a fork and season with a pinch of salt.
2. Cut the fior di latte into strips and leave it to drain for at least 30 minutes.

Home oven

1. Preheat to maximum (250–280°C) with a baking stone or an upside-down tray.
2. Stretch the dough ball by hand, without pressing down the crust.
3. Top with tomato, fior di latte, a few basil leaves and a drizzle of oil.
4. Bake for 7–10 minutes until golden.

Wood-fired oven

• Ideal temperature: 420–450°C
• Baking time: 60–90 seconds