Ingredients

• 2 buffalo mozzarella
• 400 g peeled tomatoes
• basil
• salt
• extra virgin olive oil

Dough Ingredients

• 500 g type 1 flour
• 10 g salt
• 4 g fresh brewer's yeast

For the pizza margherita recipe, start with the dough. Dissolve the brewer's yeast in 350 g of water at room temperature and add half the flour; knead quickly, cover with a damp cloth and let stand 30 minutes. Then add the rest of the flour and knead the dough vigorously for at least 10 minutes, finally add the salt and knead again. Form a ball, collect it in a bowl, cover with plastic wrap and leave to rest in the fridge for 24 hours. Remove the pasta from the fridge and let it rest at room temperature for 2 hours. Then spread it in a 34 × 40 cm pan or in two round molds (diameter 25 cm), cover it and let it rest for another 30 minutes before seasoning it and bake it in the oven.
Chop the peeled tomatoes with your hands or with the prongs of the fork; salt them slightly. Season the 2 pizzas with tomatoes and bake at 240 ° C by placing the pan on the bottom of the oven for the first 5 minutes; then move it to half height and finish cooking in 7 minutes. Remove the pizzas from the oven and complete them with pieces of buffalo mozzarella and chopped basil leaves. Season with a drizzle of oil and serve.
Recipe by Matteo Aloe

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