Chef Simone Falco Of Rossopomodoro’S Napoletano Margherita Verace Pizza

• 1 DOUGH INGREDIENTS
• 650 grams flour
• 350 grams cold water
• 18 grams salt
• 5 grams yeast
• 1 TOPPINGS INGREDIENTS
• 2 14-oz cans of Afeltra San Maranzo peeled tomatoes
• 1 ball mozzarella di bufala
• 1 Flour Salt to taste
• 1 Olive Oil to taste
• 1 Basil to taste

1. DOUGH PREPARATION
2. Dissolve the salt in water for 1 minute, add the yeast.
3. Start mixing 4/5 of flour with water for 3 minutes, add the remaining flour and continue to mix for 15 minutes.
4. Let the dough rest for 30 minutes covered, then shape into four loaves; let rise for eight hours covered with a wet towel or tight plastic wrap.
5. TOPPINGS PREPARATION
6. Pre-heat the oven to 550 degrees Farenheit (or highest possible).
7. Drain and slice mozzarella.
8. Pour tomatoes into bowl, add salt and crush tomatoes with hands.
9. Place parchment paper on a baking sheet, dust with flour.
10. Place dough on the paper and flatten it with rolling pin.
11. Use a table spoon to gently spread the tomato sauce on the dough; place the mozzarella slices and basil on top, drizzle with olive oil.
12. Cook pizza for 3 minutes or until golden brown.

ingredients, flour, cold water, salt, yeast, toppings ingredients, tomatoes, mozzarella di bufala, flour, olive oil, basil

Taken from www.epicurious.com/recipes/member/views/chef-simone-falco-of-rossopomodoro-s-napoletano-margherita-verace-pizza-5b588c21954d856efcf53d77 (may not work)