Pizza Margherita

Method

1. In the bowl of a stand mixer, combine water, olive oil, honey, and yeast. Briefly mix.
2. Add the flour and mix on low speed until roughly combined.
3. Gradually add the remaining water in three additions while mixing on low.
4. Once all water is added, increase speed to medium-high and knead for 10-15 minutes until the dough is smooth, elastic, and pulls away from the bowl.
5. Lightly oil a container, transfer the dough into it, cover, and let rest at room temperature for 1 hour.
6. Perform the first fold: take an edge of the dough and fold it into the center. Repeat all around, then flip the dough over. Cover and rest for 30 minutes.
7. Repeat the folding process two more times at 30-minute intervals, for a total of three folds.
8. After the final rest, turn the dough out onto a lightly floured surface. Divide into portions of 200g each for round pizzas (180g for sheet pan pizza). Shape each portion into a tight ball by folding the edges inward and rolling on the surface.
9. Place the dough balls in a container, cover, and let rest at room temperature for 30 minutes, or refrigerate overnight. If refrigerated, take them out 20-30 minutes before baking to bring to 16-20°C.
10. Meanwhile, prepare the tomato sauce: in a bowl, mix passata di pomodoro with salt, olive oil, garlic cream (or minced garlic), and oregano to taste.
11. To shape a pizza, generously dust a work surface with semolina. Place a dough ball on it and press from the center outward to form a disc, leaving a slightly thicker edge if desired.
12. Transfer the stretched dough onto a pizza peel. Spread a thin layer of the tomato sauce, leaving the edge free. Sprinkle with grated Parmigiano Reggiano, add fresh basil leaves, and tear pieces of mozzarella over the top. Drizzle with olive oil.
13. Bake in a preheated very hot oven (preferably wood-fired at 450°C/850°F or home oven at maximum setting) for 2-3 minutes until the crust is puffed and browned and the cheese melts.
14. Remove from oven, slice, and serve immediately.