Pizza margherita

The ingredients that correspond to the dough are put in a bowl in the same order of first the liquids and then the solids. The yeast at the end in a small hole that is made in the flour. With a little bit of oil on the palms of the hands, the dough is kneaded by hand. Note: be careful with the yeast, it must be Saccharomyces cerevisae. And if it is fresh, activate it with water before adding it.

Once the dough is homogeneous, make a small ball and place it in another bowl soaked with oil. Cover with a cotton handkerchief to prevent it from coming into direct contact with the air and interrupting fermentation. At room temperature.

Leave the dough to ferment for at least 1 h. I usually leave it for 3 h. The best thing to do is to control the growth of the dough. *If you prefer, once the dough no longer changes size, you can keep it refrigerated for use in the next few days, or you can freeze it.

After rising, add a little more flour on a baking paper to prevent the dough from sticking. Flatten the dough with your fingers. Then take the edge of the dough to stretch it. (Normally and if the dough has grown enough I don't use a rolling pin so that the fermentation gases give the dough sponginess).

Preheat the oven to maximum temperature.

Ingredients (only 3): In a bowl include the tomato sauce and cut some basil leaves, previously washed and dried. Mix with a spoon and include in the dough. Cut the mozzarella into pieces at the same time it is added*. *It is important that it is mozzarella di bufala. It is also advisable to cut it at the moment because, as you can see, a good mozzarella releases milk when it is opened, so it does not dry out.

Bake in the oven until it is to everyone's liking. I always love to add oil to the peperoncino (chili peppers) and parmeggiano flakes.