b'Margherita Pizza& Dough RecipeDough (6 balls) This recipe is made for gas or woodfired pizza ovens 1kg pizza flour that can reach 400 to 450 degrees. Any additional dough balls can be wrapped in cling wrap and 640ml lukewarm water frozen up to 3- 4 months.1g easy bake yeast Weigh out all ingredients. Any slight adjustments can 25g sea salt affect the final dough mixture. In a large bowl add your flour and mix in yeast so it is well combined. Slowly add your water and mix into the Margherita Pizza (per pizza) bowl. Gradually add the water until its all combined.2 tbsp Mutti pizza sauceRemove dough onto countertop and mix & knead for 10 minutes. Put the dough back in the bowl and keep it 10 slices of buffalocovered for 30 minutes.mozzarella Take the dough back out of the bowl and open it all out Small handful of basilflat, add your salt and knead until itss all combined and leaves starting to look smooth.Then place back into bowl and cover it.Leave the dough to bulk ferment for 16-24 hours at room temperature.The balls can then be divided and shaped into 6 evenly sized balls before stretching into pizza bases.Sprinkle some extra flour onto your bench and stretch out a dough ball to roughly 30cm diameter.Apply a generous spoonful of pizza sauce to the center of the base and spread evenly leaving 2-3cm around the edge for crust.Evenly lay slices of mozzarella around the base making sure not to overload. Top with basil leaves.Launch into pizza oven making sure to actively turn the pizza regularly for approximately 1 minute to ensure even cooking and no burning. Remove from oven and rest on chopping board to cut into even slices. 113'