Margherita Pizza

Instructions

1. 1

   To make the margherita pizza, start with the preferment: in a large bowl, mix the 500 g flour with the 2 g yeast, then pour in the 250 g water.

2. 2

   Combine the ingredients with gentle movements. When you have obtained a rough mixture and there are no more traces of flour at the bottom of the bowl, cover it with plastic wrap and poke holes with a fork so that it can breathe. Immediately place it in the refrigerator and let it mature for at least 24 hours, or up to a maximum of 48 hours.

3. 3

   After the maturation time, cut the preferment into pieces and transfer them back into the bowl, then cover them with the 450 g water; this will dissolve any crust that has formed on the surface.

4. 4

   Add the 500 g flour and the 3 g yeast and start working the dough in the bowl.

5. 5

   When all the water has been absorbed, add the salt and continue to work with upward and downward movements. Finally, pour in the oil and knead again to incorporate it evenly. If you prefer, you can do these steps in a stand mixer with a dough hook.

6. 6

   When you have obtained a compact mass, transfer it to a lightly floured work surface and work the dough vigorously 16 times until you obtain a smooth and homogeneous consistency. Place the dough back in the bowl, cover with a damp cloth, and let it rest for 15 minutes at room temperature.

7. 7

   After this time, you are ready to portion the dough: divide the dough into 6 portions using a dough scraper, then rotate each one on the work surface to seal it and round it. Place the balls in the proofing box, spacing them apart. Close with the lid (alternatively, you can use a lightly floured tray covered with plastic wrap or a damp cloth) and let it rise for about 3 hours.

8. 8

   In the meantime, prepare the topping: pour the peeled tomatoes into a bowl and crush them with your hands, then season with oil and basil, breaking the leaves with your hands. Season with salt and mix.

9. 9

   Cut the mozzarella in half and then into strips. Finally, grate the Grana Padano DOP.

10. 10

    After the proofing time, you are ready to spread the dough: lightly dust the dough with flour, then flatten it starting from the center and going towards the edge, so as to push the air into the crust.