b'Margherita Pizza& Dough RecipeDough (makes 6 balls) This recipe suits gas or woodfired pizza ovens that reach 400450C. Extra dough balls can be 1kg pizza flour wrapped and frozen for 34 months.640ml lukewarm water1g easy bake yeast Weigh all ingredients carefully, as small changes affect the dough.25g sea saltIn a large bowl, combine the flour and yeast. Slowly mix in the water until fully combined.Margherita Pizza (per pizza) Turn the dough onto the bench and knead for 10 minutes. Return it to the bowl, cover, and rest for 30 2 tbsp Mutti pizza sauceminutes.10 slices of buffalo mozzarella Flatten the dough, add the salt, and knead until smooth. Place it back in the bowl, cover, and bulk Small handful of basilferment for 1624 hours at room temperature.leavesDivide the dough into 6 balls and shape.Lightly flour the bench and stretch one ball to about 30cm.Add a spoonful of pizza sauce and spread, leaving a 23cm border. Arrange mozzarella slices without overloading, then add basil.Launch the pizza into the oven, turning regularly for about 1 minute to cook evenly.Remove, rest briefly on a board, and slice.151'