Margherita Recipe

In a large bowl, mix 0.5 cup active sourdough starter (levain) with 1.75 cups water until combined. Add 3.5 cups bread flour and mix until a shaggy dough forms.

Add 2 tsp salt and 1 tbsp olive oil; mix until the dough is cohesive and slightly sticky.

Turn dough out onto a lightly floured surface and knead 8-10 minutes until smooth and elastic.

Place dough in a lightly oiled bowl, cover, and ferment in the refrigerator for 8-12 hours (overnight) to develop flavor.

The next day (or after bulk fermentation), remove dough and allow to come to room temperature for 1 hour, then shape into one pizza dough ball.

In a bowl, whisk together 1 cup crushed tomatoes with 0.5 tsp garlic powder, 0.5 tsp dried oregano, 0.5 tsp salt, and 0.5 tbsp olive oil.

Let the sauce rest 15-20 minutes to meld flavors.

Preheat oven with a pizza stone or steel to 500°F (260°C).

Lightly flour a work surface and stretch the dough into a 12-inch circle, leaving a border for the crust.

Spread the sauce evenly over the dough.

Scatter the fresh mozzarella evenly over the sauce.

Drizzle 1 tablespoon olive oil over the pizza.

Bake on the preheated stone/steel for 7-10 minutes, until the crust is blistered and cheese is melted.

Remove from oven and scatter fresh basil leaves over the hot pizza. Let rest for 1-2 minutes, then slice and serve.