A simplistic pie that when done correctly, has an explosion of flavor.
I have about a dozen pizzas that I make (bake!), but the Margherita will always be at the top of my list. It was the first one I mastered which took FOREVER, but was oh so worth the wait.
Direct dough ferment
67% hydration
72 hours refrigerated
8 hours at room temperature
Baked at 900 degrees F
by dreamer_r21