Margherita Pizza

by on May 26, 2013
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Flour, yeast, water, salt
Proof 24 hours in the fridge
Portion
Rest 12 hours before using

Buffalo mozzarella – homemade ? – squares, hot water bath, fold and stretch, ball – ince water
Garlic
Basil leaves
Shred Parmesan cheese
Puree San Marzano tomatoes with salt

Cook at 500º for about 5-7 minutes

Olive oil on top

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