500 ml (4 cups) warm water
25 g sea salt
1 g fresh yeast
900 g ‘00’ flour
Resting time 24 hours.
You will need to begin this recipe 1 day ahead.
Combine the water, salt and yeast in the bowl of an electric mixer fitted with a dough hook. Mix until well combined. Slowly add the flour and mix for 5–7 minutes until smooth and elastic. If the dough appears dry, add a tablespoon of water at a time to adjust the balance. Cover and leave the dough to rest for 24 hours in a dry place (The long proving time and fresh yeast will result in a pizza dough which is extremely light.)
Divide the dough into 4 x 250 g balls and keep covered until you ready to use.
Sapore recommend topping the Pizza with Tomato Passata, fresh Basil, and Mozarella Cheese. Margherita Style.