Pizza Margherita
Ingredients
- 14 ounces flour (recommende: 00)
- 1 tablespoon extra-virgin olive oil
- Pinch sea salt
- 1 ounce fresh yeast
- 1 1/4 cups tepid water
- Topping, recipe follows
- 1 pound pendula tomatoes or 2 1/2 cups fresh tomato sauce
- 1 clove garlic, crushed in garlic press
- Extra-virgin olive oil, plus more for drizzling
- Salt
- 10 ounces Buffalo mozzarella, roughly chopped, see Cook's note*
- 12 basil leaves
- 1 cup Parmesan, optional
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