High-hydration dough, San Marzano, buffalo mozzarella.
Prep time
25 min
Cook time
10 min
Calories
520 kcal
Dissolve yeast. Add flour then salt. Knead 12 min. Rise 8-24h cold.
Divide 4×210g. Shape balls, rest 2h room temp.
Stretch by hand. Top sauce+mozzarella.
Max heat on stone 3-7 min. Fresh basil.
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