Brooklyn-Style Brick-Oven Margherita Pizza

Ingredients

• 500 g bread flour
• 325 g water
• 10 g fine salt
• 1 g instant yeast
• 200 g crushed tomatoes
• 250 g low-moisture mozzarella
• Fresh basil
• 1 tbsp olive oil

Method

1. Mix flour, water, salt, and yeast until a rough dough forms.
2. Knead briefly and refrigerate in a covered container for 24 to 48 hours.
3. Bring dough to room temperature for 90 minutes, then divide into two balls.
4. Heat a pizza steel or stone at the oven's highest safe temperature for 45 minutes.
5. Stretch each dough ball, spread a thin tomato layer, add cheese, and bake until browned and bubbling.
6. Finish with basil and olive oil.