Pizza Margherita

Overnight no knead dough:

400g all purpose flour

300g water

10g extra virgin olive oil

8g (1 1/4 teaspoons) salt

1g (about 1/4 teaspoon) instant yeast

Next day (12-14 hours later):

Divide into 2, round, cover, rest

Preheat pizza stone/steel to 500F for 30 min

Stretch out doughs into 2x 10-12” circles

Place each dough on a 12”x12” parchment sheet

Top with sauce made from canned San Marzano tomatoes, pureed with 1 1/2 tablespoons extra virgin olive oil, 1/2 tablespoon dried oregano, 1/2 teaspoon salt

Add fresh basil leaves and cover with sliced, fresh mozzarella.

Slide in first pizza (on parchment). Bake on preheated stone 4-5 minutes. Remove parchment and switch to broil for 1-2 minutes. Remove first pizza.

Leave broil on for 3-5 minutes to get the stone hot again. Turn bake to bake at 500F and repeat for the second pizza.

Top each finished pizza with fresh basil leaves. Enjoy!