A classic(ish) Neopolitan pizza margherita made with a sourdough starter as the leavening, instead of commercial yeast. This pizza has a super bubbly, soft, and lightly chewy crust. Topped with a fresh san marzano tomato sauce, a little bit of fresh mozzarella, and basil. Best of all, it can be done in your home oven with a simple pizza stone.
Sauce - 28 oz can peeled san marzano tomatoes, drained 2 cloves garlic peeled 2 tablespoons olive oil salt to taste
Sample Schedule for this recipe: 4:00 P.M Mix your dough 4:10 P.M. Bulk ferment 6:40 P.M Refrigerate dough overnight (14 hours if you want to be precise) *next day 8:40 A.M Shape dough balls 8:50 A.M. Proof dough balls 5 hours 1:00P.M. Dough is ready to bake with or you can refrigerate it for 1-2 days covered and bake with later.