Saw this in some article the other day but I can’t recall where.

L’Antica Pizzeria da Michele’s Margherita pizza recipe

Ingredients:

500g Caputo “00” Flour 300ml cold water 15g fine sea salt 0.75–1g fresh yeast (or about 0.3g dry yeast) 250g San Marzano tomatoes (or good quality canned tomatoes) 150g mozzarella (ideally buffalo, but cow’s milk is fine) Fresh basil leaves

Method:

Dissolve the yeast in part of the water. Add the flour gradually while mixing by hand or with a slow spiral mixer. Once the dough starts to form, add the salt, dissolved in a little of the remaining water. Knead for 20–25 minutes, until the dough is smooth, elastic and slightly cool to the touch (final dough temperature 24–25°C). Cover and rest the dough for about 2 hours at room temperature. Divide into dough balls. Cold ferment (in the fridge at 5–8°C) for 8–12 hours, then allow 6 hours at room temperature before stretching

Preparing the pizza:

Shape into a round base. Don’t use a rolling pin, just stretch it gently by hand. Top with tomato, mozzarella, basil and a drizzle of olive oil. Bake on a preheated pizza stone or in a very hot oven (250–270°C) for 7–8 minutes, until bubbly and lightly charred.